Brodetto alla marchigiana

The trigliette scale and redfish, remove entrails, sfilettarli and keep aside the head and backbone of the redfish.

Deprive the soles of the skin, remove the fillets and keep aside the fish bones and heads; wash the fillets of redfish and of sole and divide them up into 2-3 pieces.

Clean the anglerfish, wash it and divide it into slices; deprive the entrails, cuttlefish of inner and outer skins and wash them.

Thoroughly wash the heads and bones of redfish and flounders, divide them into pieces, place in a saucepan, add half an onion peeled and sliced, a sprig of pre-washed parsley, bay leaf, peppercorns, a pinch of salt, white wine and cover with cold water; bring to a boil; skim and continue cooking for 20 minutes at moderate fire; then pass the stock through a strainer.

Scrape the mussels, wash them, put them in a pan with a little oil and washed and chopped parsley and make them open to covered container occasionally shaking the skillet; remove from heat, remove clams from shells and pick them up in a bowl, discard the shells and any mussels that remain closed, strain the cooking liquid and keep it aside.

Deprive the pepper seeds and pith, wash it and split it into pieces.

In a pan with the remaining oil, Brown the onion, paprika, pepper, and parsley and minced garlic; Add the vinegar and let it evaporate.

carefully place the fish starting from cuttlefish, add the anglerfish, redfish, trigliette, sole and season with a pinch of salt and pepper; pour the prepared fish stock and Cook Sweet and focus to pan covered for 15 minutes.

Halfway through the cooking, add a little cooking liquid of mussels taken aside.

Three minutes before end of cooking add the mussels.

Serve the hot soup accompanied with slices of lightly toasted bread.