Caciucco

Preparation:

Preparation: Clean all the fish and remove their heads. Place the larger heads in a saucepan, cover them with water and bring to the boil to make a stock. Chop the onion, the garlic and all the vegetables and herbs and fry them in a pan with 1/2 cup of oil, then add the octopuses and cuttlefish (which have tougher meat) cut into pieces. After a few minutes, sprinkle them with dry white wine, let it evaporate, add the tomato and season with salt and pepper. Leave to cook for about 15 minutes, then pour in the sieved fish broth and scorpion fish and moray eels (the clams will only be added at the end, five minutes before the end of cooking). Toast some slices of homemade bread, rub them with garlic and arrange them on the bottom of a bowl. When all the fish are cooked, pour the soup over them, which should be soupy.