Fano-style Fish Soup

Prepare the fish: Clean and cut the Monkfish fillets and Hake fillets into 3-4 cm pieces. Scale and gut the Red mullet. Clean the Squid and cut into rings. Peel and devein the Shrimp. Thoroughly purge the Clams in salted water for at least 30 minutes.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the minced Garlic cloves, chopped Red onion, and Red pepper flakes. Sauté gently until the Red onion is softened and translucent, about 5-7 minutes, taking care not to brown the Garlic cloves.

Pour in the Dry white wine and White wine vinegar. Bring the mixture to a simmer and cook for 2-3 minutes to reduce the alcohol slightly.