How to cook
First, we prepare the delicious and aromatic fish broth by putting all the ingredients and spices in a deep pot and filling it with water. You can split the onion and tomato into 4 to release their juices better. In addition to the peels and heads of the shrimp, you can add as many of them to the recipe and use the peeled shrimps themselves for another dish or salad. I say that because this is the main essence of the broth and the more you add, the tastier it will become. For example, I always freeze the peels, when I cook something with peeled shrimp, then the broth from them is wonderful;
When the broth boils, reduce the heat to medium, cover it with a lid and let it boil for about 20 minutes, then strain, pressing with a little force, so that all the juices from the products are released;
Fry the very finely chopped garlic and onion with a pinch of salt in the hot olive oil. When they are almost ready, pour the grinded almonds and stir for about a minute;
Add the tomato puree and fry for another two or three minutes, then pour the broth and put the carrot and potato cut into large pieces. Boil for 15-20 minutes;
Finally, add the calamari (if you bought them whole, clean the inside and cut them into circles.), the white fish - in pieces, the mussels, clams and the shrimp. Cover the pot and boil for 3-4 minutes. Check if the clams have opened up and once they do, the dish is ready!
The seafood and white fish take very little time and they are done. If we cook them too long the clams and shrimps become dry and tough and the white fish falls apart.
Serve the dish sprinkled with parsley.
White wine is a must for this Mediterranean dish!