Mallorcan colorful fish stew

Ingredients for 4 servings:

• 300 g monkfish fillet(s)
• 8 king prawns
• 2 squid(s), cleaned
• 2 stalk(s) celery, finely sliced
• 2 carrots, finely diced
• 2 shallots, finely diced
• 4 cloves garlic, finely diced
• 700 g tomatoes, pureed (tetra packs or cans)
• 125 ml dry white wine
• 125 ml cream
• 4 cloves
• 2 tbsp olive oil
• salt and pepper
• Sugar
• Parsley, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat olive oil in a pan and sauté the celery, carrots, shallots, and garlic. Add the cloves and deglaze with the white wine and passata. Bring to a boil while stirring. Stir in the cream and season the soup generously with the spices. Cut the monkfish into pieces and the squid into rings. Peel and devein the shrimp. Let the monkfish, squid, and shrimp simmer in the soup for five minutes. Divide the fish stew among four plates, placing a dollop of cream in the center if desired. Sprinkle with finely chopped parsley.