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Ingredients
- 1 pound cuttlefish
- 1 pound scorpion fish
- ⅝ pound tub gurnard
- 1 pound sea bass
- 1 pound red mullet
- 1 pound cod
- ½ pound medium shrimp peeled
- 1 cup extra virgin olive oil
- 1 cup canned tomatoes
- 3 ½ ounces onion
- garlic
- pepper
- parsley
- bread slice
Instructions
- Put the oil in a crockpot with the chopped mixture of onion and garlic. Lightly brown. Add the parsley, chopped fairly coarsely, and immediately afterwards the tomato.
- Season with salt and pepper. Simmer for 5 minutes, and then pour in 2 cups of water. Bring back to the boil; add the cuttlefish and leave to cook.
- Then add the scorpion fish and gurnard. Season with salt. Cook for 5 more minutes, add the other fish and prawn tails and continue cooking over moderate heat for 10 minutes.
- Serve in the cooking pot passing round slices of bread fried in oil.
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