INGREDIENTS:

THE SOUP BASE
8 cups of water
1 cup of olive oil
1 bayleaf
1 whole ripe tomato
1 whole medium onion
2-3 cloves of garlic
2 carrots, cut in 1 1/2 - 2 inch pieces
3-4 stems of celery, sliced
5-6 potatoes, cut partway through lenghtwise
juice of 3-4 lemons
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THE SEAFOOD gutted and scaled (as needed), whole, from the following
1 lobster
1 scorpionfish
1 stingbull (handel with care)
1 hake or cod
1 white grouper
1 comber
1 painted comber or ther small whole fish suitable for boiling
1 cuttlefish
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TO WRAP FISH
1 large piece of tulle

In a large pot, add all soup base ingredients except zucchini and lemon juice and bring to a boil. Boil over medium-high heat for 15 minutes, then add zucchini. Cook for an additional 5 minutes.

In order to prevent pieces of spine and bone from getting into the soup, wrap whole fish loosely in a piece of tulle and secure.

Add fish, lobster (if using), and cuttlefish (if using), to the soup base. When boil resumes, cook for 20-25 minutes, uncovered.

5 minutes before cooking time is up, add lemon juice.

Traditionally, the whole fish, other seafood, and vegetables are placed on a large platter, and the soup is served separately in a tureen or individual soup bowls.