- Garlic - 20 Grams (crushed)
- Olive Oil - 55 Grams
- Parsley - 20 Grams (crushed)
- Seeds of sweet dill - 4 Gramma
- Dry white wine - 100 Grams
- The young octopus - 200 Grams
- Shrimp - 140 Grams
- Fish San Pietro - 120 Grams
- Gournard - 18 Grams
- Fish beam - 85 Grams
- Mussels - 18 Grams
- Shellfish - 200 Grams
- Tomatoes - 300 Grams
- Chili pepper - 4 Gram
- Salt, pepper - 1 piece (to taste)
- Homemade bread - 8 pieces
Lightly brown the garlic, as soon as it is fried, add parsley. Add the white wine. Add a young octopus (thoroughly wash it before this), cook for 10 minutes. Add the gurnard (or capone gallinella) and cook. Add the fish of San Pietro (or Sunshine) chopped into pieces. Add the shrimp. Add clams. Finally, mussels. Add the diced tomatoes, add salt and chili and simmer for 30 minutes. Fry the bread and grate it with fresh garlic. Serve hot.
Servings: 4