Steps
- Have 850g of whole scorpionfish, 750g of monkfish, and 400g of langoustines cleaned; retain heads, bones, and shells. Cut boneless fish into chunks. Chop 650g of cleaned octopus, 450g of cleaned squid, and 300g of cleaned cuttlefish.
- Chop 2 onions, 2 celery stalks, and 2 garlic cloves. Put half in a stockpot with the fish trimmings, 5 black peppercorns, and 1 bunch of parsley. Add 80ml of white wine and 2 liters of water.
- Simmer for 40-50 minutes, skimming; strain finely. Scrub and debeard 1kg of mussels, discarding damaged shells and those that remain open when tapped.
- Steam the mussels, covered, over high heat for about 5 minutes, until open; discard any closed ones. Shell most, keeping a few whole.
- Soften the remaining onion, celery, and garlic with 1 finely chopped fresh chili in 50ml of olive oil over medium heat. Add the octopus; cook for 10 minutes. Add squid and cuttlefish; cook for 5 minutes.
- Pour in 100ml of white wine. Add 200g of crushed canned peeled tomatoes and enough stock to barely cover; season. Cover and simmer gently for 1 hour 10 minutes.
- Add fish and langoustines, with more stock as needed; cover and simmer for 10 minutes. Add mussels; cook for 10 minutes, until fish flakes. Finish with chopped parsley.