Prepare fish, gut, rinse, cut heads into small pieces (etc.) and divide fish into portion pieces.
Put waste (heads, fins and tails) in a saucepan, cover with water and boil. Set this cooking stock aside.
Clean squid, rinse and cut into rings.
Brush mussels thoroughly under running water. Rub dry with a kitchen towel.
Heat two tablespoons of olive oil in a wide saucepan and cook the mussels until they have opened. Discard any mussels that are still closed. Set aside with cooking juices.
In the remaining oil, sauté the carrot, onion, garlic, celery, tomatoes and peppers. Extinguish with the wine and cook a little bit.
First add squid and cook for 20 minutes.
Add the rest of the fish, pour in the fish stock (strained). Cook for another 15 minutes.
Add mussels at the end and cook for another 5 minutes.