Fish Soup (Ciambotto)

x4 people 50 min medium


  • 1 kg fish for soup (scorpion fish, pieces of ray and monkfish, steaks of grouper, tub gurnards, cods, diplodus, common pandora)
  • 4 small cuttlefish
  • 4 slipper lobsters
  • 2 surmullets
  • mussels (a handful)
  • 200 g ripe red cherry tomatoes
  • parsley (a sprig)
  • unrefined fine sea salt Cuor di Mare
  • chili pepper and black pepper to taste
  • 1 garlic clove
  • 1 onion
  • extra virgin olive oil
  • dry white wine


  1. Sauté onion and garlic in a pan with oil, deglaze with white wine.
  2. Add cut tomatoes, parsley, chili pepper and unrefined fine salt.
  3. Fill with water and bring to a boil, then add the fish in this order: monkfish, small cuttlefish, mussels in their shells, slipper lobsters, fish for soup starting from fish with firmer meat to the softer ones, finally add surmullets.
  4. Once all the are in the pan, cook for 20 minutes over medium heat.
  5. Serve the soup hot with bread croutons.
  6. Try it also with broken spaghetti.