Brodetto all'Anconetana

Prepare all fish and seafood: cut Monkfish, Red mullet, and Hake into uniform chunks. Ensure Squid is cleaned and cut into rings. Peel and devein Shrimp. Thoroughly clean Mussels and Clams.

Heat Extra-virgin olive oil in a large, heavy-bottomed pot over medium heat. Add the finely diced Red onion and sauté until softened, about 5 minutes. Add minced Garlic and Chili flakes, cooking for another minute until fragrant.

Add the Squid rings to the pot and cook for 2-3 minutes, stirring occasionally.