Sardinian Fish Soup or Stew (Sardinia)

Soups

Ingredients

Assorted fish - 5-6 pounds

Salt

Olive oil - 2/3 cup

Garlic, finely chopped - 1 clove

Onion, finely chopped - 1 large

Parsley, finely chopped - 2-3 sprigs

Ripe tomatoes, peeled, seeded and chopped - 1 pound

Dry white wine - 1/2 cup

Dried hot chili pepper - small piece

OR

Chili powder - pinch

Slices of fried bread

Clean the fish, wash them in plenty of salted water and pat dry . Cut off their heads. Cut the larger fish into pieces, and the crayfish tail into small pieces; split the body of the crayfish in half. Put the fish heads in a pan with a little salt and water to cover; bring to the booil and simmer gently for 30 mins.

Meanwhile, heat the olive oil in a very large pan and fry the garlic, onion and parsley. When they begin to change color, add the tomatoes and stir well, then pour in the wine and cook until reduced. Stir in a good 1/2 cup of the hot fish stock, the baby squid or cuttlefish. Season to taste with salt and chili. Let these cook for 20 minutes, then add the rest of the firmer fish followed by the crayfish  5 mins later. Simmer very gently for 15 mins, then gradually add the remaining fish. Add another cupful of the fish stock, cover the pan and simmer very gently for a further 15 mins or until all the fish are tender. Check seasoning.

Serves 6