Wash the fish bones and the head of the fish and add 3 liters of water, the pepper corns, the bay leaves, one carrot and one onion, roughly chopped. Bring to a boil and simmer for one hour. If you want to add octopus to your fish soup, beat it well on a hard surface, like a granite kitchen counter, to soften the fibers. Then wash it and add the full octopus to the fish stock as it needs a long time for cooking, at least one hour. Once the octopus is soft, let it cool down and cut it into serving size pieces. If you have large calamari, you might want to boil them in the fish stock as well.
Drain the fish stock through a finely meshed sieve. Dip the washed tomatoes into boiling water, peel and deseed them. Put the tomatoes, the cleaned and chopped carrots, the roughly chopped onions and celery stalks together with the cloves of garlic into a big pot. Cover with the fish stock, add the olive oil and simmer together for at least one hour.
During the cooking time the fish stock will merge with the vegetables and the olive oil. After one hour let the soup cool down and blend all the vegetables with a blender stick. The result should be a smooth, creamy liquid with a lovely orange-red color. Add pepper and salt according to your taste. If you like your fish soup spicy, add three red chilies while cooking the soup.
Divide the fish soup into portions as required. For finishing this dish, bring the fish soup to a boil and add the sea food according to the cooking time. Fish filet needs around 5 minutes, calamari 10 minutes and prawns 2 minutes. If you want to add mussels, wash them well, put them into a pan and let the mussels open over medium heat. Discard all mussels which don’t open quickly, add all the opened mussels to the fish soup and boil for 2 minutes.
Serve the fish soup with plenty of toasted bread to dip into the soup.