At least two slices of bread per person and garlic to rub them
For the fish stock
1sprig of parsley
500soup fish, gurnard, tub gurnard, conger eel, viper weaver
Make the fish broth: clean the soup fish and discard the larger heads as not to blend them.
Chop roughly the carrot, the celery and the onion, add the soup fishes and cook them in a large pot with lightly salted water. Cook the fish for about 30 minutes until tender and flaky. Remove the largest bones and the hardest parts of the head.
Filter the broth and set it aside.
Take about 1 litre of broth, add the fish flesh, the bones and the soft heads and blend everything with an immersion blender or pass it through a food mill. Set aside.
Make the cuttlefish soup now. In a large pot pour extra virgin olive oil, a chilli pepper and the finely chopped garlic. Cook for a few minutes until soft and golden, then add the cuttlefish cut into small pieces, stir and cook on very low flame with a lid for about 45 minutes, checking occasionally, until tender.
Pour in half glass of white wine, the fresh tomato purée and a 4 ladles of fish broth.
Simmer gently for at least one hour and season with salt and chili pepper.
Toast the bread and rub it with a clove of garlic, arrange it at the bottom of each dish and pour a few ladles of soup over the bread.