Squid Stew

Ingredients

• 1 stalk Celery
• 1 bulb fennel
• 4 Spring Onions
• 2 carrots
• 4 tomatoes
• 400 g mixed fish fillets (e.g., sea bream, black scabbardfish, wolfsbarsch)
• 200 g small squid (pre‑cooked)
• 300 g mussels
• 2 tbsp olive oil
• 800 ml fish stock
• 150 ml dry white wine
• 1 tsp saffron powder
• 1 tbsp anis liqueur (e.g., Pernod)
• a splash lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash, trim and slice the celery, fennel, and spring onions into thin rings or strips. Peel and finely dice the carrots. Wash the tomatoes, quarter them, remove seeds, and cut into wedges. Heat the tomatoes briefly, cool, peel, quarter again, seed, and dice small. Rinse fish fillets, pat dry, and cut into bite‑sized pieces. Rinse squid, rinse if necessary, and clean. Rinse mussels, discard any that remain closed.

2. 2.

   Sauté celery, fennel, spring onions, and carrots in a large pot with hot oil. Deglaze with fish stock and wine, then simmer gently for about 10 minutes. Add the fish, squid, mussels, saffron, and tomatoes; let them finish cooking for another 6–8 minutes without boiling.

3. 3.

   Season the stew with anis liqueur, lemon juice, salt, and pepper, then serve immediately.