Catalan Fisherman Pot

salt

white pepper

Brush mussels, rinse thoroughly (remove damaged mussels), rinse squid under running water, removing the insides. Remove the skin. Cut the body into rings, the tentacles into small pieces. Rinse fish fillet, dry and cut into cubes. Sprinkle with juice of one lemon.

Finely dice onions, garlic and ham. Score tomatoes crosswise, blanch (scald) and skin, seed and dice. Also remove seeds from peppers and dice. Heat fat, add onions, garlic and ham and stir-fry. Add tomatoes, peppers, almond kernels, wine, bay leaf spice, saffron, water and mussels and bring to a boil.

Season fish fillet, squid, shrimp and quartered artichokes with salt and pepper. Add everything to the clear soup and simmer at low temperature with the lid closed for 20 minutes. Season with salt, pepper and juice of one lemon.

Serve with white bread.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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