Enza fish soup

Clean all the fish squamandoli, cutting off the fins, removing the innards. Open them and separate them from the head and bones. In a little water then cook the heads and bones to create a soup then add the rest of the soup. Clean the mussels and clams and cook flaws in a pan with a little oil and a clove of garlic until they are open; remove the garlic.

Clean and wheelchair size cuttlefish and squid, and washes well the shrimp. In a large saucepan, then Brown two cloves of garlic in oil, then add the crushed tomatoes with a fork, finely chopped parsley, and condisci with salt and chilli. Turns and then cook for 5 minutes; Add the cuttlefish and squid, and cook them for about 40 minutes, before adding the tenderest fish. Add the fish broth kept aside.

Turn carefully to avoid damaging the fish and then cook for about 15 minutes. Before the end of cooking, add a portion of mussels and clams along with the cooking sauce. Leave aside the rest of molluscs between them in various dishes at a later time.

Meanwhile prepare the bread: cut it into slices and abbrustoliscilo in the oven to get a crisp bruschetta; If you like you can go on a clove of garlic bread. Place bread slices on each plate, divide various fish and appoggiali on bread; Add the mussels and clams taken aside and pour the hot cooking broth. Dust with finely chopped parsley.