Mixed fish pot

with tomatoes

For 4–6 servings

1 kg of fish and seafood (e.g. cuttlefish, merlan, bream, shrimp, mussels, clams)

250 ml of olive oil

5 cloves of garlic

1 dried red chilli pepper

500 ml white wine

800 g peeled tomatoes (canned)

1 onion

1 carrot

2 celery

½ bunch of parsley

1 lemon (juice)

salt

pepper

Cayenne pepper

Preparation time: approx. 40 minutes
plus cooking time: approx. 1 hour

Per serving approx. 903 kcal / 3781 kJ 36 g E, 66 g F, 23 g KH

1  Wash the fish and seafood well, brush off the mussels. Cut large fish into pieces, leave small fish whole. Put half of the oil in a large saucepan. Peel the garlic cloves and braise them in the hot oil. Crumble in the chilli peppers and stew them. Cleaned squids, eyes and mouthparts removed, add. After 5 minutes pour in 400 ml of wine and add the tomatoes and their juice. Simmer everything for 30 minutes.

2  Heat 100 ml of oil in a second saucepan. Peel the onion and carrot, clean and wash the celery. Dice the vegetables. Wash parsley, shake dry and chop. Braise the vegetables and parsley. Add lemon juice, the fish and pieces of fish. Cook for about 10 minutes, then remove the fish, remove the meat from the bones and set aside. Return the bones to the pot, add 100 ml of wine and a little water and simmer covered for 20 minutes. Pour the broth through a sieve.

3 Pour into the pot and cook the mussels in it until all the shells have opened (throw away any unopened ones). Remove the squids from the tomato stock, cut into pieces and add to the mussels. Strain tomato stock through a sieve, add to mussels and squid and add the fish meat. Season to taste with pepper, salt and cayenne pepper and serve with garlic bread.