"Fish soup"

The French domination of the XIII Century brought in Sicily several soups typical of the transalpine countries. The French always had an important cooking tradition and the Sicilians, it’s known, have been very good at learning from whomsoever had ruled them. From France originate several variety of fish soup called till today in some parts of the isle with the French name of “Madellotte”. The fish soup originate from the need to use the less fine, the plain fishes, the ones that do not deserve a separate special preparation. French ideas, then, mixed to the local demands.

INGREDIENTS

For 4 servings:
1 kg fresh fish
4 Grouper’s slices
1 scorpion fish (300Gr)
1 Squid (about 250 Gr)
6 little polyps
300 Gr Shrimps
200 Gr sea clams (small, white ones)
300 Gr mussels (big, black ones)
1 onion
extra-virgin olive oil
3 cloves of garlic
Parsley
½ glass of white wine
500 Gr tomatoes
Salt and hot pepper.

Make the minced garlic and onion brown in a capacious oiled pan. Brown and arrange the assorted fishes (you can ask the fishmonger to clean them for you), the grouper’s slices, the scorpion fish and the squid (cut by rings). Brown all, adding the ½ glass of wine. Salt and put a bit of minced hot pepper. Add the tomato pulp (but before, take accurately away the seeds and peel). Let it cook on a slow heat for about 20 minutes. Wash accurately the mussels and the clams and make it open in a pan with a little oil and a clove of garlic. As soon as they will be open, add them to the soup. Sprinkle with minced parsley and serve with bread croutons.