Mixed fish hodgepodge

The more varieties of fish there are in the hodgepodge, the richer it is. The addition of sturgeon is especially welcome.

Ingredients

• 1.5 liters of fish or vegetable broth or water
• 500 g cod or halibut fillet
• 400 g salmon fillet
• 300 g mussel fillet
• 300 g squid fillet
• 200 g large pitted olives
• 200 g small capers
• 2 large tomatoes
• 1 large onion
• butter
• salt, black pepper
• lemon and parsley for serving

Directions

1. If fish and seafood are frozen, defrost them in advance on the coldest shelf of the refrigerator. Remove the thinnest film from the squid, cut the fillet into 3 cm squares.
2. Place the olives on a board, crush with the flat side of the chef's knife and remove the pits. Divide the olives into halves. Peel the onion and chop very finely.
3. Melt the butter in a heavy-bottomed saucepan, add the onion, add a little salt and fry, 5 minutes. Add broth / water, olives and bring to a boil. Keep the broth on low heat.
4. Dip the whole cod / halibut into the broth first, cook for 7-9 minutes, carefully remove with a slotted spoon on the board. Cook and remove the salmon in the same way. Disassemble the fish into easy-to-eat pieces.
5. Cut the tomatoes into medium slices, removing the core. Add tomatoes to broth, bring to a boil. Add mussels and squid, bring to a boil. Add fish and capers with liquid, season with salt and pepper, and bring to a boil. Serve with lemon and parsley.