Zuppa di Pesce

Method

1. For the mixed shellfish: place clams and cockles in cold water with salt (30 g per liter) for 6 hours, changing water every 2 hours to remove sand. Scrub mussels and remove the beard.
2. Clean the shrimp: remove the carapace and head, make an incision on the back and remove the black vein. Reserve the carapace and heads for flavor.
3. Open the mussels and clams: in a pan, add a drizzle of oil, one garlic clove (crushed), the reserved shrimp carapace and heads, half a glass of white wine, a pinch of pepper and chili (optional). Cover and cook on high heat until the shells open. Remove the shellfish and set aside. Strain the cooking liquid.
4. Make the fish stock: to the strained liquid add 1 liter of water and the fish scraps (heads, bones from the fish you cleaned). Cook gently for 10 minutes.
5. Cook the scampi in the stock: add the scampi, cover and cook for exactly 3 minutes. Remove and place in the bowl with the shellfish.
6. Prepare the mirepoix: dice celery, carrot and onion into 0.5 cm cubes.
7. Cut the baby squid: remove the tentacles and cut the bodies into pieces.
8. In a pot, add oil and one garlic clove, brown it then remove. Add chili if desired. Add the diced vegetables and sauté until the onion becomes translucent.
9. Add the baby squid and cook for 1 minute, stirring frequently.
10. Deglaze with the remaining white wine on high heat, letting the alcohol evaporate completely.
11. Add the peeled tomatoes, then strain the fish stock and add it. Bring to a boil, then simmer for 20 minutes.
12. Meanwhile, peel the potatoes and cut into 1.5 cm cubes. Keep in cold water to prevent browning.
13. After the first 20 minutes of cooking, add the potatoes. Cook for 10 minutes on low heat without stirring (to keep potatoes intact). Cover the pot.
14. Cut the fish fillets (monkfish, dogfish, cod) into bite-sized pieces. Reserve the central bones to add flavor while cooking (they can be removed later).
15. After the potatoes have cooked 10 minutes, gently stir in the fish pieces, being careful not to break the potatoes. Cook covered on low heat for another 10 minutes. Do not stir during this time.
16. Add the shrimp, fresh dill (or wild fennel, basil, parsley), and the reserved shellfish (mussels, clams, scampi). Turn off the heat, cover, and let the flavors meld for 10 minutes.
17. Serve the soup hot with slices of toasted bread.