Fish Soup a La Toskana

Step 1: Carefully clean, scale and gut the bonefish and cut the larger ones into pieces. Cut the heads into small pieces and remove the gills that could make the soup bitter. Keep the heads. Gut and rinse squid, dividing the small tentacles whole and the larger ones. Remove the jaws and lime leaf, cut the mantle into rings. Cut octopus into inch-thick pieces. Rinse the mussels in cold water and clean them. Discard the mussels that do not close in the process.

Step 2: Blanch (scald) the bottle tomatoes, skin them, remove the stalks and seeds. Clean carrots, garlic cloves, onion, celery, fennel and pepperoni, chop not too small and sauté in heated olive oil. Add the squid, squid and octopus pieces, fill with a generous glass of white wine and 1 l of hot water, season with salt and simmer on low heat for 45 min. Then put the mussels in the broth form. When they open, take them out and keep them warm. Those that do not open: discard.

Step 3: Bring the tomatoes to a boil in the soup, then remove the squid, squid and octopus and keep warm. Dilute the thickened soup with the remaining white wine and hot water, pour in small bone fish and fish heads. After about 20 min, take out all the fish pieces and spread the fish meat through a sieve back into the soup. Pour in the large fish pieces and cook on low f

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