Summary

Ingredients

• 600 g fish (s), mixed smaller whole (e.. mackerel, red mullet)
• 500 g fish fillet (s), various (e.. bream, cod, mullet, sea bass )
• 300 g squid (s), small, prepared ready to cook
• 500 g mussel (s) (mussels)
• 300 g shrimp (s)
• salt
• 1 onion (s)
• 6 cloves garlic
• 1 carrot (s)
• 2 stalks celery
• 6 tablespoon olive oil
• 2 chilli pepper (s), dried
• 600 g tomato (s), ripe (or canned)
• 250 ml white wine
• Saffron, (a note)
• 1 bunch parsley
• White bread, fresh in slices

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Instructions

1. Wash and gut smaller fish, wash thoroughly under running water. Cut off heads and fins. Divide the fish fillets into 3 cm portions. Clean and rinse the squids and cut into rings about 1 cm wide. Wash, brush and debark the mussels. Separate open mussels. Wash and peel the shrimp and remove the intestines.
2. Heat whole fish in 1 L salted water in a saucepan. Peel the onion and garlic. Clean the vegetables, wash them, chop them roughly and add them to the boiling fish stock with 2 cloves of garlic. Simmer over low heat for about half an hour.
3. Remove the fish, remove the meat from the bones. Pour the broth through a sieve. Pass the fish pieces through and put them back in the pot.
4. Bring 250 ml of water to the boil in another saucepan. Cover and steam the mussels over high heat until the mussels have opened. Throw away unopened mussels. Filter the mussel stock through a fine sieve and pour into the fish stock. Save 8 mussels with their shells for decoration, remove the rest from the shells and place in a bowl.
5. In a large saucepan 5 tablespoon. Heat the olive oil. Braise 3 whole cloves of garlic with the squid pieces. Add the whole chilli peppers. Scald tomatoes, peel them, remove stems, chop and add. When the sauce has thickened, pour in the wine. Cover and simmer for 15 minutes, season with salt and season with saffron.
6. Place the firm fish fillets in the tomato sauce, pour in the prepared fish stock and cook gently for about 5 minutes. Add the tender-fleshed types of fish and the clams that have been released and pour in the rest of the fish stock. Let it steep for another 2 minutes. Wash the parsley, shake dry, chop finely and sprinkle in it.
7. Take out the garlic cloves and chilli pepper.
8. Toast the white bread slices in the toaster, rub with 1 clove of garlic and add 1 tablespoon. Drizzle with olive oil. Serve the toasted bread slices separately with the fish stew. You can also put the slices in the plate and then fill the plate with the stew (but not for everyone).
9. White wine from Tuscany goes well with this, of course.