Pour the olive oil into a large, shallow pot, then add the finely minced onion and garlic, parsley, and chili pepper to taste. Sauté over low heat for about 5 minutes, until the onion softens and begins to turn translucent, then add the octopus and cuttlefish, stir thoroughly, and cook for 5 minutes.

Now pour in the white wine, and reduce completely, stirring from time to time. After about 15 minutes, when the white wine has evaporated, add the tomato paste diluted in hot water. Simmer on low heat, covered, for about half an hour, checking from time to time that it does not dry out too much. If needed, add hot water.

Now add the bony fish, laying them side by side on top of the octopus and cuttlefish. Cover and cook for 5 minutes.

Finally, on top of the fish, add the mantis shrimp and the sea lupins, cover again and simmer the soup for 10 to 15 minutes. Taste and adjust the seasoning. Then, turn off the heat and prepare the dishes.

In each bowl, place a slice of bread, toasted and rubbed with a clove of garlic, and a ladleful of soup, ensuring everyone has his portion of octopus and cuttlefish, bony fish, one mantis shrimp, and some sea lupins.