Brodetto of the Adriatic Riviera

Preparation:

Preparation: Gut the scorpion fish, scale them and remove the biggest spines. Cut the dogfish steak and the ray into pieces. Wash all the fish under running cold water and leave them to soak in plenty of water and vinegar for about 30 minutes. Meanwhile, finely chop the onion and sauté it in four tablespoons of oil. Then add the tomato paste, about a quarter of a liter of hot water, salt and pepper. Cover and cook this sauce over a moderate heat until it becomes quite small; at this point add the drained fish, the whole scampi and a spoonful of vinegar. Season with salt, then cook for 10 minutes. Serve the hot brodetto with pieces of toasted bread on plates.