Summary

Ingredients

• 100 ml olive oil
• 3 cloves garlic, chopped
• 2 onion (s), chopped
• 2 tomato (s), pitted and chopped
• 700 ml fish stock
• 400 ml white wine
• 1 leaf bay leaf
• some threads saffron
• 2 tablespoon basil, freshly chopped
• 2 tablespoon parsley, freshly chopped
• 200 g mussel (s), (mussels)
• 250 g fish fillet (s), (snapper or monkfish fillet)
• 250 g redfish fillet (s), skinless
• 200 g shrimp (s), loosened
• 100 g scallop (s)
• salt and pepper

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Instructions

1. Heat the olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 3 minutes, stirring frequently. Stir in the tomatoes, fish stock, white wine, bay leaf, saffron, basil, and parsley. Bring to a boil, reduce heat to medium-low, and simmer covered for 30 minutes.
2. Soak the mussels in lightly salted water for 10 minutes. Rinse under cold water and remove the beards. Discard any damaged mussels or any that do not close when tapped lightly. Place the remaining mussels in a saucepan with just enough water to partially cover them. Bring to a boil over high heat and cook for 4 minutes until they open. Remove from heat and discard any unopened mussels.
3. When the tomato mixture is ready, rinse the fish fillets, pat dry, and cut into pieces. Add to the saucepan and simmer for 5 minutes. Add the mussels, shrimp, and scallops, then season with salt and pepper. Cook for 3 minutes until the fish is cooked through. Remove from heat, remove the bay leaf, and pour into soup bowls to serve.