Seafood Stew

Ingredients

• 500 g mixed fish fillet (black grouper, red drum, cod, sea bass, ready-to-cook, skinless)
• 150 g small squid
• 150 g squid rings
• 400 g mussels
• 100 g jumbo shrimp
• 1 stalk Celery
• 1 onion
• 2 Garlic cloves
• 1 bulb fennel
• 700 ml fish stock
• olive oil
• 400 g Tomatoes
• 1 tin saffron threads
• 200 ml dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash the fish, pat dry and cut into bite-sized pieces. Chop the squid as desired. Rinse mussels thoroughly; discard any that remain closed. Wash celery stalks, peel onions and garlic, finely chop garlic and slice onions into rings. Trim fennel, wash it, remove the tough core, and slice into thin strips or shave.

2. 2.

   Heat 4 tablespoons olive oil in a large stockpot. Sauté onions and garlic until translucent. Add remaining vegetables and cook briefly. Stir in squid and rings, sauté for a moment, then pour in fish stock. Wash tomatoes, quarter them, deseed, and add with saffron threads. Pour in wine, simmer for 10 minutes, seasoning with salt and pepper.

3. 3.

   Add the fish, shrimp, and mussels to the stew; let cook gently for 6 minutes until done. Adjust seasoning with salt and pepper.

4. 4.

   Plate the seafood stew and serve with toasted white bread slices if desired.