Anzio's portodanzese style fish soup is one of the typical dishes of this city made particularly tasty by the choice of fish directly from the boxes of fishermen at the port.
The key elements of the soup are the polyps, cuttlefish, scorpion fish, weever fish, piper, the dogfish, gurnard and sea bream. To these are added seafood such as anchovies, mussels and clams.
The soup begins by cutting the polyps and cuttlefish into small pieces and cooking them on a high flame with oil, garlic and chilli, to which a little white wine is added. Once the wine has evaporated, add a salted anchovy and peeled tomatoes.
After about 30 minutes add the cleaned fish and then the seafood.
To serve the dishes, place croutons of bread (bruschette bread with oil) in the bowl on which the fish soup is poured and finally parsley is sprinkled, and this is `alla portodanzese`.
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