Fish soup without thorns

There’s a yummy Italian recipe behind this photo! I’m pleased to share my version of Thornless Fish Soup.”alla sessantina”. Sauté garlic and onion (better if Tropea) with extra virgin olive oil and add cherry tomatoes. Slowly boil for 15 minutes, add half a glass of white wine. Continue boiling and then add the mussels and make them open. Then add the pieces of dogfish and the strips of baby cuttlefish. Cook for 10 minutes and finally add the shelled shrimp. Boil the whole thing for a further 3 minutes.