Rich Fish Soup

cut the different fish into regular pieces and season with salt and pepper. the broth is prepared with the bones of the fish and the heads of the seafood: put in a saucepan 1 dl. of olive oil, 2 onions cut into slices, the bones and heads, season with salt and bring to a sweat, over low heat, for 10 minutes. then, water with 1 liter of water, season with salt and peppercorns and let it boil for approximately 2 hours. then strain this broth through a strainer.
The butter or margarine is melted aside with the remaining oil and the garlic cloves, which should be removed as soon as they are browned. add the remaining onions to the slices, a bouquet of scents (parsley, bay leaf, leek cut in julienne). let yourself brown. add the peeled and chopped tomatoes and the pepper (preferably green) cut into strips. let it cook for a few minutes. add the previously prepared broth, white wine and saffron.
cuttlefish (which were previously scalded), monkfish, sapio and grouper are placed in successive layers and allowed to boil. finally add the eels, mussels and clams, prawns and crayfish and let it boil until all the ingredients are cooked. seasonings are rectified.
serve, placing two or three slices of toasted bread on each plate.

shellfish (crayfish and shrimp) can be removed before serving.