Riparian fish soup

INGREDIENTS for 4 PEOPLE 1 kg and 1/2 assorted fish from soup (Scorpion fish, mullets, eels, cuttlefish, Octopus, mussels), an onion, a stick of celery, a carrot, a sprig of basil, bay leaf, oil, a glass of white wine, 4 anchovy fillets, salt, 2 cloves of garlic, a bunch of parsley, 8 slices of bread.

Clean, Scorpion fish and mullet, wash them and cut them into pieces; reduce the eel pieces.

Clean and wash cuttlefish and Octopus and cut into thin strips, cutting even the tentacles.

Finely chop the onion, celery, carrot, Basil and Bay leaves and put to dry the mixture into a large casserole, preferably earthenware, with 1/2 cup of oil.

Join the cuttlefish and Octopus and let them stand for a few minutes; Sprinkle with white wine and continue cooking for 30 minutes.

Meanwhile, put mussels, well washed and scraped before in a large frying pan: let them open a live heat, then remove the molluscs from the valve.

After 30 minutes, combined with cuttlefish and anchovy fillets Octopus stews and fish cut into pieces and cook for another 20 minutes, gentle flame.

After 10 minutes add the shelled mussels and add salt.

Finely chop the garlic and parsley and fry them for a few moments in two tablespoons of olive oil.

A few minutes before the end of cooking add the soup mixture and stir well to mix.

While the soup finishes cooking, toast the bread slices and put two in each individual Bowl.

Take the fish from the soup with a skimmer and breakdown the aim in four bowls; then check out with a ladle, pour boiling stew the fish and serve.