How to make
Put 3 1/3 cups (800 ml) of water on the stove and add the garlic, onion (cut in half), one sprig of thyme and a cube of fish broth (instead you can use fish head and bones, as long as you have some).
When the water boils, put the calamari inside - cleaned and cut into circles. Boil until the seafood is soft and fully cooked. At the same time, the broth will be ready. If you have used fish bones and head, remove them, strain the broth and return only the calamari back into it. Maintain the heat of the broth on low heat.
Rub the hake cutlet and sword fish fillets and the other white fish with lemon and salt. In a heated pan with a non-stick bottom, which has been greased with 1 tbsp. of olive oil and butter, seal the three types of fish on both sides for about a minute. Take them out and cover them with foil and in their place put the shrimp and cook them for a minute on each side. Take them out as well.
Clean the pan only if there are burnt pieces on it. It is best to continue cooking in it with the fat and essence, which the shrimp and fish have released and they will flavor the sauce even better.
Pour the white wine with the remaining sprig of thyme in the same pan. Wait for the liquid to boil and add the tomatoes - cut into small cubes. When they soften and the alcohol evaporates (about a minute), add the mussels - well cleaned and washed with the shells. When they open up, pour 1 and 1/2 cups of broth, which you have kept warm on the stove.
In another glass of cold water, dissolve the starch, so that there are no lumps. Pour it in a thin stream into the pan and stir for 2 minutes, by adding more broth - the sauce should not be thick, but thin.
Pour it in the sauce with the mussels and previously cooked shrimp and fish and cook under a lid on low heat for 2-3 minutes.
Before serving, sprinkle the dish with finely chopped parsley and more lemon juice.
Consume this rich fish and seafood platter necessarily warm.
Enjoy your meal!
