For 4 people
Note: You can also use frozen prawns that you find in packs of 1 kg, attention to quality.
Clean all the fish preserving the heads; cut the octopus and the squid into strips. Put in a pot the fish for the broth with the celery, carrot and onion, add also the parsley, garlic and salt and cover with water. Simmer for 30/40 minutes on low heat. Heat oil and fry the chopped onion. Finely chop the parsley, the garlic and the chilli pepper and chop the tomatoes separately. When the onion will be ready add the parsley, aglio and chilli pepper, then the strips of squid and octopus. Pour the wine and add the tomatoes. Meanwhile, the fish stock will be ready. Mash all the stock. Add the broth to the sauce. Open the mussels in a pan on high heat. Begin to add the fish starting from the more substantial and continuing with the redfishes and gurnards and, after few minutes also add the mussels and cook for about 15 minutes. Then toasted the bread, rub it with the garlic and place on plates; distribute the fish ssoup and serve hot.