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1
Clean the fish, remove their heads and put them aside.
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2
Cut the smaller fish into 3-inch pcs.
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3
Season the fish with salt and pepper.
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4
In a large pan, heat 1/4 c. of the extra virgin olive oil.
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5
When the oil is warm, add in the vegetables and saute/fry for 2 min.
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6
Season with salt and pepper.
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7
Add in the parsley, garlic, peppers, bay leaves, thyme and fish heads.
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8
Continue to saute/fry for about 3 to 4 min or possibly till the fish heads have browned.
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9
Add in the red wine and bring up to a boil.
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10
Reduce to a simmer and continue to cook till the wine has reduced by half, about 3 to 4 min.
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11
Add in the tomatoes and stock.
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12
Bring the liquid up to a simmer and cook for about 30 min.
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13
Season with salt and pepper.
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14
Throw away the fish heads and bay leaves, set aside and keep warm.
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15
In a large saute/fry pan, heat 1/4 c. of the extra virgin olive oil.
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16
When the oil is warm, add in the squid, cuttlefish and octopus and saute/fry for about 10 min.
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17
Add in the remaining fish and continue to saute/fry for 5 min.
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18
Remove from the heat.
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19
Heat a large saute/fry pan, and add in the remaining extra virgin olive oil.
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20
When the oil is warm, pan-fry the bread for a couple of min on each side, or possibly till golden brown.
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21
Fry the bread in batches.
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22
Line a large tureen bowl with the fried bread.
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23
Lay the fish on top of the fried bread.
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24
Pour the soup over the fish and garnish with parsley.
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25
This recipe yields about 6 servings.
