Mixed Fish Soup

Ingredients

• 400 g squid
• 400 g calamari (or cuttlefish)
• 4 langoustines
• 4 prawns
• 1 cod fillet (approx. 500 g)
• 400 g canned peeled tomatoes
• 1 glass dry white wine
• 1 small glass (shot) Cognac
• 3 sprigs fresh thyme
• 2 cloves garlic
• 5 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Clean the seafood if not already prepared: gut and fillet if necessary. Cut the squid and calamari into bite-sized rings or chunks. Rinse the langoustines and prawns and remove the intestinal tract. Cut the cod fillet into bite-sized pieces.
2. Dice the peeled tomatoes and peel the garlic cloves.
3. Heat 5 tablespoons of olive oil in a large pot or saucepan over medium heat, add the garlic cloves, and sauté until golden.
4. Remove and discard the garlic cloves. Add the squid and calamari, then deglaze with the white wine and Cognac.
5. Allow the alcohol to evaporate completely, then stir in the diced tomatoes and the sprigs of thyme tied together with kitchen twine.
6. Season with salt and pour in half a liter of boiling water.
7. Simmer the cephalopods over medium-low heat for 30 minutes. Add the cod pieces, cook for 5–6 minutes, then add the langoustines and prawns.
8. Cover the pot and simmer for another 5–6 minutes until the shellfish is cooked through.
9. Remove and discard the thyme sprigs. Season with black pepper to taste and serve the hot fish soup with toasted croutons.