400g of cod
200g of sea bass
200g of eel
two snappers
2 fillets of fish
100g of mussels
10-12 graded shrimp
1 cup of olive oil
2 cloves of garlic (white part) minced
two medium onions chopped
6 crushed garlic cloves
500g of peeled tomatoes
2 cups of dry white wine
one tablespoon of salt
one teaspoon of ground pepper
one tablespoon of chopped parsley
1/2 teaspoon of cayenne pepper (optional)
18 fried bread croutons
400g of cod
200g of sea bass
200g of eel
two snappers
2 fillets of fish
100g of mussels
10-12 graded shrimp
1 cup of olive oil
2 cloves of garlic (white part) minced
two medium onions chopped
6 crushed garlic cloves
500g of peeled tomatoes
2 cups of dry white wine
one tablespoon of salt
one teaspoon of ground pepper
one tablespoon of chopped parsley
1/2 teaspoon of cayenne pepper (optional)
18 fried bread croutons
Clean the fish and cut them into chunks, making sure to remove the central spine
Cut the eel into chunks as well, leaving the snappers whole after cleaning and removing any innards
The fish fillets will add consistency to the soup, so they should be left intact
Carefully clean the mussels after removing them from their shells
Shell and clean the shrimp, leaving them whole
Fry the garlic cloves, onions, and shallots until golden brown
Add the peeled tomatoes and chopped into small pieces
Combine the wine and two cups of water
Add the fish and season with salt, pepper, parsley, and cayenne pepper (optional)
Add the olive oil and let it simmer for 25 minutes over high heat
Serve immediately with fried bread croutons and chopped parsley
In Marseille, the broth is poured into bowls on top of the fried bread croutons and the fish is served on the side
