• Directions:
  

Pour oil into a large pan together with all the herbs, vegetables and spices.
Once the sauce boils add in the cuttlefish cut into slices.
At half cooking time of the cuttlefish, toss in the fish cuts, the whole small lobsters, the pesce ragno, the clams and mussels and some sweet pepper slices.
Before the whole is cooked, add the cod, the mullets and the soles and finally the clams and mussels. Cook for about 45 minutes.
Tip: Use extremely pure oil, slightly unripe tomatoes and do not add too much sweet pepper (if used at all).
If possible serve the broth in earthenware bowls.

• Ingredients (for 6 servings):
  

4 kg. assorted fish: mullets, cod, turbot and monkfish tails, cuttle, small lobsters, pesce ragno (commonly known as “ragnolo” it belongs to the trachinus fish), testone, mantis shrimp, baby clams and mussels, 200 gr. oil, diced tomatoes, parsley, garlic, chili, salt to taste, and  slices of sweet pepper depending on taste.