Rimini Fish Soup, Brodetto Di Rimini, in Fremantle Style

• 100 g calamari
• 100 g mussels
• 150 g fresh crabs, mudcrabs
• 150 g squid, cuttlefish
• 150 g fish, mullets
• 100 g clams
• 150 g scampi
• 100 g mussels
• 150 g sole (a good mix of fish, mollusks and crustaceans)
• 500 g italian-style peeled tomatoes
• 4 onions
• 2 tomatoes
• 3 tablespoons parsley, chopped
• 1 tablespoon vinegar
• 1 liter water
• 1 cup olive oil
• salt
• chili
• 4 slices toast

1. Clean all fish, remove heads and keep aside.
2. Prepare the soup: Peel and chop 2 onions, fry in a small amount of oil, add peeled tomatoes and crush them with a fork and cook for about 15 minute on high heat.
3. Then add the fish heads, salt, pepper and sprinkle with chopped parsley.
4. Mix, pour water and add vinegar.
5. Cover the pan and simmer for 40 min., about.
6. Peel the remaining onion, finely slice and brown in a large saucepan in a small amount of oil, add the fish, starting with the ones that have flesh and harder as all the others; tomato cubes, salt, pepper and cook for 15 min., about.
7. Then sprayed with a glass of vinegar and cook for another 15 minute.
8. Strain the broth poured directly into the casserole of fish, make a boil again and serve with slices of toast.

calamari, mussels, fresh crabs, cuttlefish, fish, clams, scampi, mussels, fish, onions, tomatoes, parsley, vinegar, water, olive oil, salt, chili

Taken from www.food.com/recipe/rimini-fish-soup-brodetto-di-rimini-in-fremantle-style-450301 (may not work)