200 g Squid
200 g Shrimp
300 g Angler fish or
sea bass fillet
8-10 shelled mussels
2 medium-sized onions
2 cloves of garlic
1 bay leaves
4 green peppers
Parsley to taste
1 tbsp. of sweet red pepper
1 tsp. of black pepper

Clean the fish thoroughly and boil in 2 L of water for 10 minutes. Sieve the fish stock and pour it into a saucepan. Put the fish meat into a pan. Pour 100 ml of olive oil into another pan. Cut the onions in halfmoons and add into the pan together with peppers, cut in rounds, garlic and bay leaf. Stir fry for a few minutes and add the pepper paste. Slice the squid thinly and add into the pan when the paste releases its aroma. Then add shelled mussels and shrimps. Stir-fry
gently for 5-10 minutes, making sure the seafood doesn’t separate into flakes. The fish stock over this mix slowly and bring it into a boil. Then add the fillets and leave it to boil on low heat. Add black pepper. Extra salt can be unnecessary as the pepper paste is salty already. Serve with finely chopped parsley and a slice of lemon.