Spaghetti with seafood

Ingredients for 4 servings:

• 4 small squid (calamaretti, approx. 10-15cm)
• 1 handful of mussels (vongole)
• 4 shrimp(s)
• 2 monkfish fillets (medallions), alternatively 150 – 200 g other firm fish fillets
• 1 small can of tomatoes, chopped
• 250 ml white wine
• 1 onion(s), chopped
• 1 bulb(s) fennel, small
• 1 carrot(s)
• 3 stalk(s) Celery
• 3 garlic cloves, chopped
• ½ tsp fennel seeds, crushed in a mortar
• 1 tsp paprika powder, hot
• ½ orange(s), squeezed
• 400g spaghetti
• salt and pepper
• 2 tbsp cognac
• 1 tbsp olive oil
• 1 bunch parsley, finely chopped
• Chili from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the calamari and, if necessary, skin them. Cut off the tentacles and cut the tubes into rings. Peel the shrimp and remove the intestines. Sort through the mussels, discarding any open or damaged ones. Remove the central bone from the monkfish medallions and cut each into 8 pieces. Halve the fennel and cut into thin slices. Peel the carrot and dice it very finely. Clean the celery and slice it finely. Boil water for the pasta. In a large, lidded, nonstick pan, sauté the chopped onion and garlic in heated olive oil. After a few minutes, add the remaining vegetables. Sauté, deglaze with white wine, and simmer briefly. Add the tomatoes and orange juice. Bring to a boil, stirring in the seasoning. Add the calamari, cover, and simmer gently. When the pasta water boils (after about 10 minutes), add the pasta to the water and the mussels to the pan. Cover and cook for about 5 minutes (until the mussels open). Season with salt, pepper, and chili. Just before the pasta is cooked, add the sliced ​​fish fillet and shrimp to the pan. Stir gently and simmer over low heat until cooked through (about 2 minutes). Once the pasta is drained, quickly stir the parsley and cognac into the seafood. Toss with the pasta and serve immediately in a large, warmed bowl.