Tuscan Fish Stew

Ingredients

• 600 g mixed fish fillets (black scabbard, red drum, cod, stonefish, ready‑to‑cook, skinless)
• 200 g small squid
• 400 g mussels
• 1 stalk Celery
• 1 Carrot
• 1 onion
• 2 cloves garlic
• 700 ml fish stock
• olive oil
• 1 Shallot
• 400 g Tomatoes
• 250 ml dry white wine
• Salt
• pepper (ground)
• 0.5 bunch flat‑leaf parsley

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 carrot, onion, and one clove of garlic, then chop finely. Simmer with fish stock in a pot for 30 minutes. Strain through a fine sieve and set aside.

2. 2.

   Heat 4 tbsp olive oil in a large casserole. Peel and finely chop the shallot and remaining garlic cloves; sauté with squid. Add tomatoes, blanch, peel, deseed, chop, and stir in. Pour in wine, simmer for 15 minutes, seasoning with salt and pepper.

3. 3.

   Place fish into tomato sauce, pour in half of the prepared fish stock, and cook over low heat for 10 minutes.

4. 4.

   Add mussels, pour remaining stock, and cook another 6 minutes. Stir in sautéed squid, finely chop parsley, and sprinkle on top. Season to taste with salt and pepper.

5. 5.

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