Clean all the fish carefully, fillet them. Cut them in four parts, taking care to leave the tails to the prawns. In a saucepan, fry 4 tablespoons of oil, 1 clove of garlic, fish bones and heads, and brown for about ten minutes. Add a liter of cold water, tomatoes cut into half, and let simmer for about two hours. After cooking, pass all through a tight sieve, and add salt to taste. Cook the pasta in boiling salted water. Meanwhile, in a large pan, cook in the remaining oil for a few minutes over high heat, an whole garlic, cuttlefish cut into 4 parts, the tails of shrimps, squids and the remaining fish slices. Drain the pasta al dente, add to the fish soup sauce and let cook until creamy. Serve in a bowl with the fish slices and decore with parsley. Wine Suggestion: This dish is a tribute to the traditional cuisine. We have used fishes that are perfect to make a soup: monkfish, red mullet, scorpion fish… the taste is balanced and the dish is also healthy having used the local tomatoes from vesuvius. This dish goes well with a red wine (light), like a Piedirosso from Campi Flegrei or St. Agatha of the Goths.
