Quick baked fish soup
Clean the fish and fillet them. Rinse the scampi and prawns, removing the heads and dark intestines from the prawns.
Combine the chopped carrot, onion, and celery in a large bowl; add the fish scraps, crustacean heads, a few parsley stalks, a few coarsely chopped peppercorns, a pinch of salt, and 1.5 liters of water. Cook in a V-ZUG oven using the "steam" setting at 98°C for 40 minutes. Strain the resulting stock and set aside.
Open the mussels and season them with oil, wine, parsley, and 1 clove of garlic. Combine all the fish, cut into bite-sized pieces, the shellfish, and the mussels in an ovenproof dish. Season with the fish stock, chili pepper, salt, and black pepper. Bake in a V-ZUG oven using the "humid hot air" setting at 155°C for 30 minutes. Remove the garlic.
Place the bread slices on an enameled baking sheet lined with parchment paper, season with salt, oil, and a few chopped sage leaves. Bake in a V-ZUG oven using the convection setting at 200°C for 12 minutes.