Brodetto Alla Romagnola

Preparation:

Preparation: Cleaning the fish, use all the heads to make the broth, cooking them together with the onion, celery, carrot and a bay leaf for an hour. Then cook the cuttlefish for a good quarter of an hour in the sautéed chopped garlic and parsley in the olive oil. At this point, add the tomato purée and, after boiling for a few minutes, the broth from the heads (filtered) with salt and pepper. Boil again for 15 minutes, then put the eel into pieces and finally after another 10 minutes of cooking (always over low heat and with a lid, all the rest of the fish except the mullet which, after another 10 minutes of cooking of the broth, arrange them on top of all the other fish, leaving them to blanch for a few minutes so that they do not fall apart.Serve with croutons.