Saffron seafood soup

Preparation:

Preparation: For the fish: wash the mussels and clams well and place them in a bowl. Cut the fins and gut the redfish, remove the innards and wash it well. Cut the fins off the red mullet, scale them, gut them and remove the innards. Wash the mullets under running water and cut them into 2 or 3 pieces. Cut the monkfish into thick slices and add it to the mullet. Wash the scampi and add them to the prawns. Wash the cuttlefish and cut them into strips about 1 cm wide. For the sauce: heat half the oil in a - pan, brown 1 clove of garlic with a sprig of parsley, add the mussels and clams with a pinch of chilli pepper. Cover the binding and let the molluscs open for about 5 minutes. Then, remove the mussels and clams from the pan and strain the cooking sauce. Then, in another large saucepan, brown the chopped onion and the other crushed garlic clove with the rest of the oil. Pour the cuttlefish into the pan: when they are well browned, wet them with the wine and let it evaporate. Add the tomato pulp and thicken the sauce. For the soup: pour the broth and gravy into the pan and simmer for 13 minutes. Finally, add the saffron, the scampi, the red mullet and the monkfish. Continue to simmer for 30 minutes adjusting - the taste of salt. To serve: when bringing the pan to the table, sprinkle the soup with a sprinkling of parsley - finely chopped. Serve the soup piping hot with slices of toasted wholemeal bread flavored with garlic.