Peel the onion and garlic, wash the root vegetables, and peel. Quarter the carrots lengthways and cut into 4-5 mm slices, cut the celery, pasternake and parsley root into 5 mm slices, into 5 mm strips and then into 5 mm cubes- Remove the fennel stalk, cut into slices and then wash the tomatoes and cut in half, remove the stunk and dice
Put the clams in cold water and change them again and again so that any sand is rinsed out. Remove the shrimp head, tail and shell (I use it for the fish stock). Wash the sepia, cut in half lengthways and cut into 3-4 cm rectangles. Dice the fish.
Put oil in a pan, fry the prawns briefly, remove them and cook the sepia pieces in them. Add oil to the saucepan in which the fish soup is being cooked and sauté the onion and garlic in it. Add tomato paste and saffron, then add all the vegetables except for the leek and cook for a few minutes. Add the wine and aniseed liqueur, bring to the boil briefly, fill up with the fish stock and simmer until the vegetables are cooked firm to the bite. Add the leek. Season to taste with salt and pepper. Sprinkle in the curry and distribute well.
The soup should no longer boil, just simmer gently. Now the most important ingredients of the fish soup are added, the mussels, shrimp, the sepia pieces, the raw fish cubes. Let it steep for 10 minutes and season again to taste.
I served it with sliced baguette. You can also serve Alioli and of course a well-chilled dry white wine.