Clean and wash 300g of small squid and one kilogram of mixed fish for soup, cut into even-sized pieces. Soak 20g of dried porcini mushrooms in warm water; chop an onion, a carrot and a handful of parsley. Rinse and bone two salted anchovies and pound them to a paste with a small handful of pine nuts. Heat some Mantova Italian Extra Virgin Olive oil in a casserole dish and soften two crushed cloves of garlic in it; add the anchovy and pine nut paste stirring with a wooden spoon. Add the chopped vegetables to the dish, 2 peeled and chopped ripe tomatoes, the squid then the rest of the fish and the mushrooms. Cook for ten minutes, adding some white wine, salt and pepper. Finish cooking slowly and serve in soup bowls over slices of toasted or grilled bread.