Italian-Style Fish and Seafood Soup

Ingredients

• 600 g mixed fish fillet
• 100 g raw peeled shrimp
• 250 g Venus mussels
• 100 g squid (ready to cook)
• 3 Garlic cloves
• 1 bunch parsley
• 1 dried peperoncino
• 400 g peeled tomatoes
• 1 tbsp Olive Oil
• 125 ml dry white wine
• 400 ml fish stock (glass)
• 4 large slices white bread
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cut the fish fillets into roughly 4 cm pieces. Leave the shrimp whole, devein, and rinse. Wash the mussels; discard any that do not close when washed.

2. 2.

   Peel two garlic cloves. Wash the parsley, shake dry, and pluck the leaves. Finely chop the garlic, parsley, and peperoncino together and mix. Cut the canned tomatoes into small pieces with a knife. Heat the olive oil in a large pot.

3. 3.

   Stir the garlic mixture into the pot, then add the tomatoes, wine, and fish stock; simmer uncovered for about 15 minutes.

4. 4.

   Add the mussels to the pot, bring to a vigorous boil once, then cover and cook for about 5 minutes. Add the fish and shrimp, cover, and let steep on low heat for about 6-8 minutes.

5. 5.

   Toast the bread slices. Peel the remaining garlic and rub it onto the toasted slices. Cut the slices in half and place them in shallow bowls. Season the soup with salt and pepper and ladle over the bread halves.