Fisherman Style Fish Stew

Place the mussels and cockles in a saucepan, put the lid on and heat over high heat until the mussels have opened. Then remove the liquid that has collected in the cooking pot. Remove the mussels from their shells and set aside.

If preparing for 10 servings, have a 5 to 6 l cooking pot ready.

Place fish heads and skin, saw prawns, chopped onions (1), 2/5 of the parsley stems and the bay spice in the bottom, then add wine, salt, juice of one lemon and peppercorns. Add water, let it boil and continue cooking at high temperature for half an hour, stirring frequently. Now pour through a sieve and set the clear soup aside.

Heat the olive oil in a large ovenproof saucepan – preferably clay – and pour in the onions (2) and garlic. Fry the onions over high heat until golden brown, then add the tomatoes. Boil the mixture for a while, then add 1/5 of the parsley stalks and a third of the coriander stalks, and pour in the strained clear soup. let it bubble up, reduce the heat and simmer for 10 minutes over low heat. Add fish, saw prawns and mussels to the saucepan. Bring back to a boil and simmer for another 10 min. Season with salt and pepper, add the remaining parsley and serve with fresh bread.

The fish can be arranged according to your choice. A suggestion would be conger eel, hake, whiting u

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