Summary

Ingredients

• 4 squid tube (s), frozen or fresh
• 2 clove (s) garlic, chopped
• 0.5 ½ bunch leaf parsley, chopped
• olive oil
• 400 ml tomatoes, sieved or chunky
• 2 small chilli pepper (s), fresh or dried
• salt and pepper
• 1.2 kg fish (s), fresh, different types, e.g. sea bream, salmon steaks, depending on the size
• 400 g fish fillet (s), boil-proof, e.. cod fillet
• 0.5 ½ pack mussel meat, frozen or freshly prepared beforehand, approx. 125 g
• 8 scampi, fresh, raw with the skin
• 500 ml shellfish stock or fish stock, in a glass or homemade

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Instructions

1. First prepare the fish or use one prepared by the fishmonger. Gutting and scaling the sea bream. Cut off the heads, tails and any fins, side and back. Then wash the fish and cut into strips approx. 3 cm wide. The middle bone and the skin stay on.
2. If you want to make the fish stock yourself, do not throw away the leftover fish, but put on the stock (see below) now.
3. Clean and wash the squid tubes and cut into bite-sized pieces. I first cut them into strips of 1 - 1.5 cm, then into pieces no longer than 4 - 5 cm. I use frozen food that has already been cleaned because I do not notice any loss of taste, although the squids are essential for the taste of the stew.
4. Wash the salmon steaks and watch out for flakes, carefully scrape off with a knife if necessary.
5. For the preparation, sweat the chopped leaf parsley and the finely chopped garlic in olive oil. Add the squid pieces before the garlic turns color. Turn the squid pieces in the oil for 2 - 3 minutes while stirring at not too high a heat. Immediately add the strained or chunky tomatoes as well as the salt, pepper and the chili peppers and let simmer for 10 minutes. Try the brew now. It should now taste strong and also spicy. Add the fish stock and bring to the boil. If necessary, season again with salt, pepper and chilli.
6. In the remaining 15-20 minutes, the soup boils only gently and the other types of fish are now gradually added. First the salmon, then the pieces of sea bream, finally the cod fillet and, a few minutes before the end, the pre-cooked mussels and the fresh scampi. When the scampi have changed color from gray to red, the fish stew is ready.
7. Tip: You can make the fish stock yourself if you want. The fish remains are cooked for 30 minutes with half an onion, 1 clove of garlic, some celery and a carrot, plus approx. 500 ml of water and a little salt. If necessary, pour directly into the brew through a sieve.
8. In addition to the waste from the sea bream, I get leftovers from the fishmonger. E.g. the head and other remains of a salmon. Last time it cost 88 cents.
9. Tips at the end: This fish stew is based on the Italian cacciucco, but it is much more elaborate and also much more expensive, apart from the fact that the fish types of the real cacciuicco (Grongo, Capone, San Pietro, Pescatore, Nasello etc.) are rarely found in Germany gets.
10. Two things are important for a fantastic taste of this stew: The brew that you make with the squid at the beginning must taste very strong before the fish stock is added and it can be quite hot. Second, it is important for the taste to have shellfish and fish with bones in it, so not just fish fillets.
11. In Tuscany, bread that is toasted and then richly rubbed with fresh garlic is placed on the plate before the soup is served on it. This is recommended with local types of bread, which then definitely do not muddy. So it`s better to serve baguette or toasted bread with it.