Seafood Stew

Ingredients

• 300 g mussels
• 300 g large shrimp (pre‑cooked)
• 300 g squid tubes
• 1 stalk Celery
• 2 Spring Onions
• 2 tbsp olive oil
• 150 ml dry white wine
• 40 ml vermouth
• 600 ml Vegetable Broth
• Salt
• Pepper
• 4 tomatoes
• parsley (for garnish)

Instructions

1. 1.

   Wash and clean the mussels thoroughly; discard any open ones. Rinse the shrimp and squid, then slice the squid into rings. Wash and cut the celery into small pieces. Slice the spring onions into thin rings. Sauté the celery in hot oil for about 2 minutes. Deglaze with wine and vermouth. Add the broth, season with salt and pepper, and simmer for about 5 minutes.

2. 2.

   Wash the tomatoes, remove the stems, and cut them into wedges. Add the tomatoes, mussels, shrimp, and squid to the pot and cook gently for about 6 minutes until everything is just cooked through; do not boil further. Discard any still‑open mussels.

3. 3.

   Taste, ladle into bowls, and garnish with parsley before serving.