- 700g fish for soup (mixed scorpion fish, octopus, cuttlefish, grouper, red mullet, prawns and scampi)
- 200g canned cherry tomatoes
- 80 ml of extra virgin olive oil
- 1 garlic clove
- parsley leaves, finely chopped
- salt and pepper
Clean, gut and scale the fish. Fillet them keeping the heads and bones. Clean the octopus.
Blanch the heads and bones starting with cold water, drain and cool everything in plenty of running water.
Heat a saucepan over medium heat, drizzle with extra virgin olive oil, sauté the chopped vegetables and add half of the cherry tomatoes. Add the fish heads and bones, cover with water and cook at 80°C for about 1 hour 30 minutes. Make sure that the broth does not boil. Skim from time to time. Strain the fish stock, and then set aside.
Drizzle a deep frying pan with extra virgin olive oil, heat it over medium-low heat, gently fry the garlic, parsley and the remaining cherry tomatoes and pour the broth over them. Wait until everything starts to boil, then turn the heat low and add the octopus cut into pieces, and cook until tender (it may take 45 minutes to an hour depending on the size or much less if baby octopus) then the scampi, fish fillets, and prawns, in order of cooking time. Turn off the heat and season with salt.