Place one deciliter of pure olive oil in an aluminum pan, followed by two cloves of garlic. Let it simmer until golden brown. Then, add 250 grams of powder and a half kilo of seedless tomato. Let it cook for 25 minutes over low heat. Next, combine half a kilo of rockfish (in small chunks), six large prawns (with shells), a pinch of salt, and black pepper, pausing for 15 minutes to let it simmer over low heat. Meanwhile, prepare square-shaped bread "Pullman" in batches that will go into the oven on a baking sheet, until golden brown. After the 15-minute cooking time for the rockfish, add a day's worth of shellfish with shells, twenty mussels, a pinch of finely chopped parsley, and let the pan close. When the shellfish opens (open the pan to check), it's time to serve the soup hot. It will taste better if served with a white wine like Orvieto.
Place one deciliter of pure olive oil in an aluminum pan, followed by two cloves of garlic. Let it simmer until golden brown. Then, add 250 grams of powder and a half kilo of seedless tomato. Let it cook for 25 minutes over low heat. Next, combine half a kilo of rockfish (in small chunks), six large prawns (with shells), a pinch of salt, and black pepper, pausing for 15 minutes to let it simmer over low heat. Meanwhile, prepare square-shaped bread "Pullman" in batches that will go into the oven on a baking sheet, until golden brown. After the 15-minute cooking time for the rockfish, add a day's worth of shellfish with shells, twenty mussels, a pinch of finely chopped parsley, and let the pan close. When the shellfish opens (open the pan to check), it's time to serve the soup hot. It will taste better if served with a white wine like Orvieto.
