Brodetto alla Marchigiana

Preparation:

Preparation: Scale the mullets and the redfish, remove the innards, fillet them and set aside the head and bone of the redfish. Remove the skin from the sole, remove the fillets and keep the bones and heads aside; wash the redfish and sole fillets and divide them into 2-3 pieces. Clean the monkfish, wash it and divide it into slices; deprive the cuttlefish of the innards, of the internal and external skin and wash them. Thoroughly wash the heads and bones of the redfish and sole, divide them into pieces, put them in a saucepan, add half an onion, peeled and sliced, a sprig of washed parsley, the bay leaf, the grains of pepper, a pinch of salt, the white wine and cover flush with cold water; bring to a boil; skim the foam and continue cooking for about 20 minutes on a moderate heat; then pass the broth through a sieve. Scrape the mussels, wash them, put them in a pan with a little oil and washed and chopped parsley and let them open with a covered container, shaking the pan from time to time; remove it from the heat, remove the molluscs from the shells and collect them in a bowl, remove the shells and any mussels that may have remained closed, filter the cooking liquid and keep it aside. Remove the seeds and internal white filaments from the pepper, wash it and divide it into small pieces. In a saucepan with the remaining oil, sauté the onion, the pepper, the chilli pepper, and the chopped parsley and garlic; add the vinegar and let it evaporate; arrange the fish starting with the cuttlefish, add the monkfish, redfish, red mullet, sole and season with a pinch of salt and pepper; pour in the prepared fish broth and cook over a very low heat with the pan covered for about 15 minutes. Halfway through cooking add a little cooking liquid from the mussels kept aside. Three minutes before the end of cooking, add the mussels. Serve the hot brodetto accompanying it with lightly toasted slices of homemade bread.