A Roman Fish Soup

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Different fish (cod, halibut, mackerel, flounder)
(about 1 kg [2 lb] in total)
2.1 kg [2,2 lb] mussels
5-6 saltwater crayfish tails

For the fish broth
Steam heads, bones and fins from the fish in 1-1 1/4 liter [2 – 2 1/2 pint] of water:
1 roughly chopped onion
some soup vegetables
2 bay leaves
6-8 pepper corns
1/2 tsp. oregano
and salt.

Boil 20 minutes and then sieve. Steam the fish, which must be cleaned and cut into pieces in about half of the fish broth, then put it in a warm soup tureen.

In the same fish broth steam the clams and crayfish tails. Simmer for about 6 minutes, take them up and remove shells from both clams and lobster tails, then both in the soup tureen with the fish.

For the soup
3-4 tbsp. olive oil
1 large chopped onion
2 split garlic cloves
a handful of chopped vegetables (2 small carrots,
a piece of celery, a leek)
3 tbsp. chopped herbs (Celery green, parsley,
marjoram citronrnelisse)
1/4 liter [1/2 pint] of white wine (preferably a little rough)
1 large can peeled tomatoes (about 450 g [1 lb])

Heat the olive oil in a saucepan, and fry the chopped onion; then add the split garlic cloves and chopped vegetables. When everything has got a little colour, pour the rest of the fish broth into the saucepan along with the broth in which fish, mussels and lobster tails were steamed.

Then add the chopped herbs, along with the white wine and tomatoes with the liquid from the tin. Let the soup simmer for fifteen minutes, season to taste and bring to the boil. Pour into the soup tureen and serve immediately.

Put slices of white bread, brushed with olive oil seasoned with a finely chopped garlic clove in a hot oven (225° C / 435° F) for 3-4 minutes and serve these with the soup.