- 400g canned cherry tomatoes
- 250g squid, cleaned and cut into rings
- 20 shrimp, cleaned and deveined
- 6 red mullet fillets
- 1 white celery stalk, chopped
- 1 courgette, chopped
- 1 yellow pepper, chopped
- ½ onion, finely chopped
- 1 garlic clove
- flat-leaved parsley, finely chopped
- 40 ml extra virgin olive oil
- 200 ml white wine
- chili to taste
- rustic bread, toasted
Soften the chopped onion with the garlic clove in a little extra virgin olive oil in a flameproof casserole dish over a low heat. Add a little chili pepper, a handful of chopped parsley and the squid. Brown gently, add the white wine and let it evaporate, then add the cherry tomatoes and about 100 ml of water or vegetable stock. Cover and cook over a medium heat for 10 minutes. Add the shrimp and red mullet fillets and cook gently for another 5 minutes.
Cook the celery, courgette and yellow pepper in salted boiling water for 3-4 minutes. Drain, add the vegetables to the fish soup and cook together for another few minutes.
Sprinkle with fresh chopped parsley, drizzle with extra-virgin olive oil and serve each portion with toasted rustic bread.