Marchigiana Fish Soup

Preparation:

Preparation: Use the following fish: turbot, bream, mantis shrimp, scorpion fish, red mullet, bream, capon fish, monkfish, eel, conger eel, squid, cuttlefish, shellfish. Avoid white fish due to its flakiness. If necessary, use blue fish to a minimum due to its strong flavour. In a saucepan with olive oil, fry the sliced onion until it turns golden; add tomato paste, 1 drizzle of vinegar. In the meantime, all the necessary fish will have been cleaned, without boned. First put the toughest fish (which take longer to cook) such as cuttlefish and squid into a casserole dish, then the shrimp and eel, skate, striped sea bream, seafood; let it simmer slowly, remembering that the more it cooks, the better the soup is. At the end of cooking, the preparation will be quite dry.