Toscanian Fish and Seafood Stew

Ingredients

• 500 g Venus mussels
• 150 ml dry white wine
• 800 g mixed fish fillets (e.g., sea bream, red drum)
• 300 g small cleaned squid
• 5 tomatoes
• 1 onion
• 2 Garlic cloves
• 1 chili pepper
• 4 tbsp olive oil
• 600 ml fish stock
• Lemon juice
• Salt
• ground pepper
• 200 g stale ciabatta

Instructions

1. 1.

   Wash and clean the mussels. Bring the white wine to a boil, add the mussels, cover and simmer for about 5 minutes until they open. Remove from heat, lift the lid, discard any closed shells. Wash the fish fillets, pat dry, cut into pieces. Rinse the squid. Heat tomatoes in hot water, cool, peel, quarter, deseed and dice. Peel and dice onion and garlic. Wash, clean and chop the chili pepper. Sauté together with onion and garlic in 2 tbsp hot oil. Deglaze with fish stock and add the squid. Cover and simmer gently for about 20 minutes. Then add the fish and tomatoes and let them cook for another 5-8 minutes. Finally add the mussels to the broth, sprinkle with parsley, let it rest briefly and season with lemon juice, salt and pepper.

2. 2.

   Slice the ciabatta into thin rounds and fry in the remaining oil until crisp. Drain on paper towels and serve alongside the stew.