Fish soup ''Ciuppin''

Liguria

Cooking time: 1 hour and 30 minutes Difficulty: Ingredients, amounts for 6 people: garlic: 1 clove carrots: 1 onion: 1 olive oil: home-made type bread: sliced pepper: assorted fish (large-scaled scorpion fish, gurnard, scorpion fish, red mullet and rock fish): 3 lbs 6 oz ripe tomatoes: 9 oz parsley: 1 salt: celery: 1 stalk white wine: 1 glass

Preparation: Chop the onion, carrot and celery, garlic and parsley and brown them in a casserole with the olive oil, add the wine and leave to evaporate. Add the tomatoes cut into small pieces and 2 ¾ pints of boiling water. Leave to cook for twenty minutes. Clean all of the fish and add a little at a time to the liquid beginning with those that have the firmest flesh. Add salt and pepper to taste and cook for a further hour. When the fish is cooked pass it through a sieve with its liquid. Place the mixture and put into another pan - again add salt and pepper to taste and if very thick add more hot water. Place on a ring and bring to the boil. Serve very hot with pieces of fried or toasted bread.