Clean all larger fish, remove the guts and the backbone, then cut it into pieces.
Clean the cuttlefish, squid and octopus eliminating the eyes, the mouth and intestines, then you chopped octopus, cuttlefish strips and squid rings.
Wash the mussels and scrape the surface of the valve with a steel mesh. Thoroughly wash the clams also, beat them one by one on the chopping board to verify that they are full of sand.
For the shrimp, remove the head and removed the shell, leaving  only the tail, tap and keep some intact for decoration. If you use scampi too, after washing, perform a longitudinal cut on the head so as to bring out all the liquids....

In a large pot (low and wide), pour a little oil, add the garlic and onion, saute, add a handful of chopped parsley and drizzle with white wine vinegar, just evaporated, add the tomatoes and cook for about 15 minutes, add abundant water, then the squid, cuttlefish, octopus and fish in pieces starting from those with the most hard-boiled meats. Cook for 10-15 minutes, shaking the pan from time to time without stirring otherwise the fish may break. When almost cooked, add the prawns, clams and mussels, wait until the mussels are open and that is the shrimp are properly cooked (5-10 minutes of cooking).
In a shallow dish, arrange toasted bread or Friselle of Salento and pour over a little of soup making sure that all kinds of fish are present. Decorate with mussels, clams and shrimp whole.

The fish soup is a very tasty dish, typical of the different coastal areas of Italy. It is made with fish that was once considered "poor " because it is not sold or of little value. There are several traditional Italian recipes, however, the basis of preparation is the same, the different fish are cooked all together (or separately and then assembled ) into a stew made with fish themselves possibly with fresh or canned tomatoes, flavored with different odors such as garlic, onion, parsley. Each recipe has its own peculiarity in the process, the ingredients, the type of fish.
The recipe for fish soup gallipolitana (suppa to caddhripulina ), among Foodstuffs (PAT) of Apulia, is typical of the city of Gallipoli in Puglia, is distinguished by the addition of vinegar when cooking instead of white wine. This gives it a distinctive taste slightly sour but with the distinctive flavors of the vinegar, so the success of this dish is (among other things) the choice of a good vinegar. Some people use vinegar as well with the wine, this further enhances the soup.

For each serving:

Energy: 396.65 Kcal
Total Dietary Fiber: 2.66 g
Alcohol: 0.67 g
Water: 403.85 g
0.00
Total Protein: 40.71 g
Animal protein: 35.47 g
Vegetable protein: 5.24 g
Total lipids: 7.79 g
Animal lipids: 6,00 g
Plant lipids: 1.79 g
Cholesterol: 218.23 mg
Available carbohydrates: 42.32 g
Starch: 36.97 g
Sugars: 5.35 g