To start preparing the fish stock: fish-fins, head, cleaned of gills, celery, and onion - pour a liter of cold water. Put on medium heat, bring to a boil, remove the foam, add salt to taste and continue to cook for another 30 min.

In a deep frying pan in hot olive oil fry until Golden brown onion and garlic. Then add melkorublenoy parsley - mix well. In the onion and parsley put in the first place, octopus and cuttlefish, red pepper burning, pour in dry white wine and simmer over medium heat for 5-7 min.

After the wine is slightly evaporated, add the cod fish, sword fish, cut into large chunks, mussels and squid. Cover with a lid and simmer for another 5 minutes. the Tomatoes grind in a blender and add to the fish, then add squid - put it out for a few minutes.

From the simmering fish broth to get all the parts of the fish, onions and celery. Braised fish and the remaining ingredients from the pan pour into the pan and let cook with closed lid for about 10 minutes.