Pirate Soup

Preparation:

Preparation: Carefully clean and wash the fish, clams, octopus, cuttlefish and baby octopus. Cut the peppers into wedges, remove the seeds and filaments. Crumble the peppers and remove the seeds. Chop the garlic and add it to the mix of herbs from the fragrant bouquet (marjoram, thyme, basil, sage, chives, etc.). In a large earthenware pot, put the peppers and chillies, garlic and sweet-smelling herbs, a glass of oil and a glass of red wine. Cook over medium heat for 10 minutes then add the octopus and whole cuttlefish (or cut in half if they are quite large). After 20 minutes, add the baby octopus and half a glass of rum. Continue cooking and 10 minutes before the time is up, add the peoci and clams that you have kept aside. Stir and immediately cover the container. When cooked or when the mollusc shells have opened, turn off the heat. Taste and adjust salt and pepper. Sprinkle with a little grated nutmeg if you like, bring to the table with seafood complete with shells. Accompanying wines: Colli Orientali Del Friuli Sauvignon DOC, Montecarlo Bianco DOC, Regaleali Bianco IGT Di Sicilia.