Ghiotta di pesce

Ghiotta di pesce

In a pan, sauté the onion in olive oil, then add chopped parsley and 2 chopped cloves of garlic and immediately after a glass of dry white wine which you will allow to evaporate completely.
Add the peeled and chopped red tomatoes and then, over a low heat, add a quantity of water equal to double the volume of your fish. Cook over low heat for 10 minutes from the moment it boils.

At this point arrange the fish by placing the larger ones underneath and the smaller ones on top, so as not to make them mushy.
Make sure the fish is always covered in broth, add boiling water if necessary.
Cook over low heat for about 8-10 minutes after it starts boiling again.
Halfway through cooking, taste the broth and season with salt.
You can add well washed and whole shellfish (scampi, prawns...) to the soup. Be careful never to mix the fish with the ladle. You can shake the pan to mix everything together.

Prepare plates with slices of toasted homemade bread and pour in the fish.
Enjoy your meal..!