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1
Trim the heads and bones from the fish and add them to the fish stock.
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2
Clean the squid and slice it into rounds, the tentacles into strips.
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3
In a large pan, cook the fennel, celery, onion and garlic in olive oil over medium heat so that the flavor is drawn out of the vegetables but they are not burned.
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4
Add all but about three tablespoons of the retsina, and add the tomatoes, potatoes and tomato puree and cook for about three minutes.
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5
Add the fish stock and bring to a boil.
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6
Turn heat down to slow simmer and add the salt, half the chopped fennel herbs and the fish fillets.
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7
The fillets can all go in at the same time if they are roughly the same thickness, but if some are much thicker than others put them on a couple of minutes before the rest.
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8
If any of the fish is particularly soft, like hake or whiting, put it in a couple minutes after the rest.
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9
Poach the fillets for five minutes.
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10
Carefully strain the fish and vegetables through a large collander over a large bowl and put them into a warm serving dish.
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11
Return the stock to the original pan and boil it fiercely while you fry the squid and eggplant.
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12
The object of this boiling is to amalgamate the oil and fish stock and also to reduce the volume to concentrate the flavor.
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13
Pour two tablespoons of oil in a frying pan and when it is hot, quickly saute the squid and remove.
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14
Dip the eggplant in milk and seasoned flour, add more oil to the pan and quickly fry the eggplant.
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15
Keep warm.
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16
Pour the boiling stock over the fish and vegetables and splash the last of the retsina over all.
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17
Arrange the squid and eggplant on top.
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18
Finally sprinkle on the rest of the chopped fennel.
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19
Serve with skorthalia.
