Crotoniate Fish Soup

Preparation:

Preparation: In the 'quadaru' (boiler, earthenware cauldron) fry the chopped onion and the chopped garlic in the oil. Add the peeled tomatoes without the seeds and the vegetable water, a handful of seaweed known as 'sea lettuce', half the parsley and the coarsely ground hot peppers. When the sauce is almost completely cooked, i.e. as soon as the oil detaches from the tomato and comes to the surface, add the fish starting with the bigger and firmer ones that require longer cooking and gradually adding more delicate meats, the mussels and shrimp. Adjust the salt by possibly wetting with sea water. Once cooked, sprinkle with the remaining parsley. Serve the fish, removed from the container with a slotted spoon, on the plate and the broth in an earthenware bowl in which you will soak the bread that accompanies it