Fish Brodetto With Croutons

Preparation:

Preparation: Fillet the red mullet and cod and brown the fillets in a pan with a drizzle of oil. Clean the baby octopus and cook them in boiling water. In a saucepan, brown the onion with the cuttlefish, add the diced tomatoes and deglaze with white vinegar. Prepare a broth with the scraps and fish bones. Add the shrimp, clams and mussels to the cuttlefish and dilute with the broth. Cover with a lid and let the shells open. Season with salt and pepper and add the baby octopus and parsley. Meanwhile, bake the bread slices until crispy. Serve the fish soup in a crock, arrange the golden red mullet and cod fillets on top and accompany with the crusty bread.