Brodetto all'anconetana

Preparation:

Preparation: Clean and wash the fish carefully. In a large saucepan, brown the finely chopped onion. Then add chopped garlic and parsley, redfish and sliced tomatoes. Salt and pepper. When the redfish is cooked, clean it, pass it through a sieve and add it again to the sauce. Add the cuttlefish and squid and cook for 15 minutes. Then add the scampi and, after 10 minutes, all the remaining fish (cod and sole last). When the soup boils, add the vinegar and cook uncovered for another 15 minutes. As soon as the cooking broth becomes thicker and more full-bodied, pour the soup onto the slices of bread that you had previously placed in a large bowl.