Tuscan Fish Stew

Rinse the fish, pat dry and cut into bite-sized pieces. Dice squid, if desired. Rinse the mussels thoroughly, debeard and discard open shells. Rinse the celery, peel carrot, onion and 1 clove of garlic and chop. Simmer vegetables for 30 minutes with the fish stock in a pot. Then pour through a fine sieve and set aside.

Heat 4 tablespoons olive oil in a large saucepan. Peel shallot and remaining garlic cloves, cut into small pieces and fry with the squid. Scald the tomatoes, rinse in cold water, peel, remove seeds, chop and add to the pan. Add wine, simmer for 15 minutes and season with salt and pepper.

Add fish to in the tomato sauce, pour in half of the prepared fish broth and cook for 10 minutes over low heat.

Add the mussels and the remaining broth and cook for 6 minutes. Add squid and mix well. Chop the parsley finely and sprinkle over stew. Season with salt and pepper.