Zuppa di pesce (Fish soup)

Gut and clean all the fish. Fillet the fish with bone and cut the squid and octopus into pieces while reserving the heads and the bone.
Bring 6 qts. water to a boil in a large pot: add the tomatoes, the fish bones and heads, including the shrimps' heads. Cook for 2 hours, then cool and pass through a fine sieve. Bring this poaching liquid back to a simmer and start adding the fish, one at a time, in order of cooking time. First the squid or octopus, then the scorpion fish, the shrimps, turbot, St. Peter's fish and the mullets. Cook till all fish is done.
Prepare a soffritto with garlic and parsley, add to the fish stew and remove from heat. Finish with lemon juice, place in a large serving platter and serve with toasted country bread.

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