Brodet

Method

Heat olive oil in a large, heavy-bottomed pot and sauté sliced onions until softened, then add minced garlic and cook for one minute until fragrant. Stir in tomato paste and cook for two minutes, then add canned tomatoes, fish stock, white wine, bay leaves, salt and pepper, bringing the mixture to a gentle simmer. Add the squid and simmer for twenty minutes until tender, then carefully add the fish fillets cut into chunky pieces and the mussels, continuing to simmer for eight to ten minutes until the fish is cooked through and the mussels have opened, discarding any that remain closed. Taste and adjust seasoning as needed, then ladle into bowls and garnish generously with fresh parsley. Serve immediately with crusty bread for soaking up the rich tomato broth.