500g octopus, 500g squids, 300g prawns, 300g monkfish, 300g surmullets, 300g mussels/clams, 500g ripe tomatoes, 2 garlic cloves, 1 onion, few sage leaves, half a glass of red wine, 60 g extra vergin oil, stale bread’s slices
Set a large crock pot and add 4 Extra Vergin oil’s spoons. Brown the two garlic gloves, the sage leaves and sweat the onion, finely sliced adding a pinch of salt. Add the octopus previously cut in small pieces and cook slowly. After about 20 minutes mix the squids adding the red wine. At the same time, warm 2 Extravergin oil’s spoon in a pan and add the ripe tomatoes. cook slowly 20 minutes and then add to the Octopus/squids. Put together the surmullets, the monkfish, the prawns and the mussels/clams, proceed cooking 15 minutes more. Meanwhile grill the stale bread’s slices and place them into the soup bowl to cover them with your fish soup. Enjoy your meal!