Cagliari Fish Soup
The Sardinian variant of the fish soup in its Cagliari version. A port city, offers a great variety of fish of excellent quality and freshness.
Mixed fish: mullet, cuttlefish, clams, etc.. 1,5 kg, tomatoes 250 gr,
Vermentino wine 1/2 glass, Chilli - hot red 1, Parsley - a clump, Basil - a clump
Extra virgin olive oil, salt, pepper, Bread - toasted bread croutons
Put the clams to drain in salted water for a few hours. Clean all the fish well, wash it and cut it into small pieces. Open the clams in a pan with very little oil and half a glass of wine, remove them from the heat and set them aside.
Finely chop the garlic, brown it in a saucepan with 5 tablespoons of oil, add a chopped hot pepper, mix and cook. Add the coarsely chopped tomatoes, add salt and continue cooking for another 10 minutes.
Add the fish, well cleaned, gutted, filleted and cut into pieces, let it flavor in the sauce, always stirring, then season with salt, cover with a little hot water and cook for about 45 minutes.
Add the open clams and finely chopped parsley and basil to the soup. Serve sprinkled with a drizzle of raw oil and accompany with toasted bread rubbed with garlic.