In a saucepan, boil about 1 liter of water with white wine, thyme, peppercorns, lemon juice, crushed garlic cloves and chili. Add the mussels and squid and cook until the mussels open (cook for 2-3 minutes more, if necessary, until the squid are also soft). Now add shrimp and prawns and simmer for another 3-4 minutes. Lift everything out of the stock and briefly quench under cold water. For the marinade, finely chop the garlic, dice the bell bell pepper and thinly slice the peeled celery. Mix the garlic together with the diced peppers, celery, parsley, tarragon, lemon juice, balsamic vinegar and olive oil in a bowl until well blended. Add the drained seafood and mix well with the coarsely plucked frisée lettuce. Season with freshly ground salt and pepper and a pinch of sugar to taste.
Preparation Tip:
COOKING TIME: 7-10 minutes RECOMMENDED INCLUDING: crispy toasted ciabatta bread TIP: In well-stocked grocery stores you can also get a pre-cooked frutti-di-mare mix, which reduces the total cooking time to about 4-5 minutes.
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