Steps

1. Prepare the aromatics and seafood for the fish stock: Chop 1/2 onion, 1/2 carrot, 1/2 celery, and gather parsley stems, celery leaves, fish bones/carcasses (e.g., Red Gurnard, Small Sea Bream), and shrimp shells.
   🕒 01:28
2. Heat olive oil (as needed) in a pot and lightly sauté the fish bones/carcasses, shrimp shells, and aromatic vegetables.
   🕒 01:51
3. In a separate pot, add 10 clams and 10 mussels, then add enough water to cover them.
   🕒 01:56
4. Add white wine (as needed) (or cooking sake/rice wine) to the pot from Step 2 to cook off the alcohol, add water to cover, along with parsley stems and celery leaves, and simmer.
   🕒 02:39
5. Heat the pot from Step 3. Once the clams open, turn off the heat, and strain the liquid through a paper filter or fine-mesh sieve.
   🕒 03:42
6. Bring the fish stock from Step 4 to a boil, skim off any scum, and simmer on low heat for about 20 minutes, then strain.
   🕒 04:12
7. Clean the strained clams and mussels, removing any excess bits and discarding one half of each shell.
   🕒 04:31
8. Cut squid (300-500g) into bite-sized pieces with slits. Prepare sea bream or small sea bream fillets (approx. 1kg) and shrimp (6-8). Lightly season each with salt (to taste). [Chef's Tip!] Seasoning the fish and shrimp with salt and letting them sit for 10 minutes beforehand enhances their flavor.
   🕒 05:05
9. Prepare the other ingredients and seasonings: 1 clove garlic (minced), dried red chili peppers (2-3), crushed tomatoes (800g), orange juice (100ml), and parsley (as needed) for garnish.
   🕒 05:18
10. Heat olive oil (as needed) in a large pot with the minced garlic and dried red chili peppers, and sauté until fragrant.
    🕒 05:53
11. Once fragrant, add the squid and sauté lightly.
    🕒 06:27
12. Once the squid is nicely fragrant, add white wine (as needed) to cook off the alcohol, then add crushed tomatoes (800g) (or 2 cans of whole peeled tomatoes).
    🕒 06:41
13. Add the strained fish stock and orange juice (100ml) and simmer. [Chef's Tip!] The clam and mussel broth can be quite salty, so add it gradually while tasting.
    🕒 07:31
14. Once it comes to a boil, carefully skim off any scum from the mussels, clams, and squid.
    🕒 07:52
15. Add the sea bream or small sea bream fillets, shrimp, and the prepared clams and mussels to the pot. Cook until done, being careful not to overcook.
    🕒 08:06
16. Once everything is cooked, taste and adjust seasoning, then serve in bowls.
    🕒 09:31
17. Serve with crispy toasted baguette rubbed with garlic, or place underneath the soup bowl. Finish by scattering parsley (as needed) on top.
    🕒 09:41