the components :
° Cut fish fillet 600 grams
° mussels 500 gr
° Peeled and deveined small shrimp 500 gr
° cut squid - 500 gr
° a cup of sour lemonade
° one tablespoon of chopped parsley
° 4 tablespoons of butter
° 5 cups of bay leaf
5 ° mashed tomatoes
° 2 cups of white vinegar
° half a cup of oregano
° Two teaspoons of tomato paste
° one tablespoon hot red pepper
° teaspoon black pepper to taste
° salt
° Chopped celery, half a cup
° Chopped onion, a cup and a half
° 4 tablespoons of olive oil
° 3 cloves of garlic
How to prepare :
1- Heat the oil in a saucepan over medium heat. Pour onions, celery. Season with a little salt and black pepper. Mix the ingredients for 10 minutes until wilted. Mash two cloves of garlic and add them to a saucepan. Season with hot red pepper and stir for another 3 minutes, until garlic wilts. Reduce heat and add squid. Leave the mixture for 40 minutes, until the squid is tender, stirring from time to time. Add the tomato paste, then stir for two minutes. Then add the white vinegar and mix until it thickens. Add mashed tomatoes with water, and bay leaf. Boil the mixture for 30 minutes on low heat. Season with salt and black pepper. Add the shrimp and mussels and place the fish fillets on the soup. Put the lid on and boil until the shrimp and fish are done. Remove the bay leaf and add 2 tablespoons of the parsley. In a small bowl, mix the butter, 2 tablespoons of the parsley, lemon juice and a pinch of salt. Chop the remaining clove of garlic and add it to the mixture. Serve it alongside the soup.
