Caciucco

Clean all the fish and remove their heads

Put the larger heads in a saucepan, cover them with water and bring to a boil to make a stock

Chop the onion, garlic and all the vegetables and aromatics and sauté them in the pan with 1/2 glass of oil, then add the octopuses and cuttlefish (which have firmer flesh) cut into pieces

After a few minutes, moisten them with dry white wine, let it evaporate, add the tomatoes and season with salt and pepper

Let cook for about 15 minutes, then pour in the fish stock strained through a sieve and add the scorpionfish and moray eels (the clams will be added only at the end, five minutes before the end of cooking)

Toast some slices of country bread, rub them with garlic and place them on the bottom of a soup tureen

When all the fish are cooked, pour the soup over them, which should be brothy