Fish Soup with Vegetable Relish

Rinse the fish, pat dry and cut into cubes. Squeeze the lemon and drizzle the juice over the fish. Season lighlty with salt. Rinse the fish bones under cold water and drain. Peel onion and coarsely chop. Heat oil in a saucepan and sauté onion. Add 1/2 liter (approximately 2 cups) of water, then add bones. Put a piece of lemon peel in the pan with peppercorns and season with salt. Slowly bring soup to a boil and simmer uncovered for 1/2 hour. Pour the finished stock through a sieve and measure 1/4 liter (approximately 1 cup).

Rinse cuttlefish. Halve peppers, remove seeds and ribs, cut into quarters and cut into large pieces. Rinse celery and cut into thin slices. Set one tomato aside, blanch the rest, peel, remove the seeds and coarsely chop the flesh. Heat oil in a pan, cook cuttlefish briefly, then mix in tomato paste and paprika. Rinse peppers, cut in half lengthwise, remove seeds and ribs and cut into thin strips. Add and sauté with onion, pepper and celery in the pot. Mix in tomatoes and season with salt. Pour in the fish broth, cover the pot and cook everything for 1/2 hour. Rinse shrimp and pat dry. Drain mussels, rinse and drain. Add fish cubes, mussels and shrimp and cook in soup at low heat until done, about 15 minutes. Divide rosemary in small branches to garnish fish soup before serving. Cut reserved tomato into slices, season with salt and pepper and use as additional garnish.