Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.Recipe: Fish soup Serves four - 400 g redfish fillets - 400 g San Pietro fillets - 4 half lobsters - 8 peeled scampi - 8 peeled red shrimp - 200 g octopus - 300 g squid - 600 g mussels - 400 g clams - 600 g peeled tomatoes - 1 kg tomato paste - 4 anchovy fillets in oil - 1 glass of dry white wine - Olive oil - 3 garlic cloves - 1 chili pepper - Parsley - Basil - Salt - Pepper For the broth: - Celery - Carrots - Onions - Basil - Parsley - Thyme - Pepper Preparation: Fillet the fish. Then simmer the fish leftovers together with the shellfish and lobsters in water for about 1 hour with celery, carrots, onions, basil, parsley, thyme and pepper. Then filter the broth with a sieve. Set scampi, red shrimp and lobster aside. In a large pan, heat the olive oil and fry the garlic cloves with the chilli and anchovy fillets. Remove and set aside garlic and chilli and fry the fish fillets in the pan. Add scampi, red shrimp and the four lobster halves. Then add the octopus and squid. Bring everything to a boil and douse with wine. Then add broth together with the freshly peeled tomatoes and season with salt and pepper. Simmer for 12 minutes. Finally, add the mussels and clams and simmer for another 7 minutes. Pour the soup into a hot casserole dish, add herbs and serve with roasted white bread at the table.