Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 120 minuti |
Ingredients
| 1 Kg | fish seasonal mix: gurnard, prawns, cuttlefish, squid, red mullet, cod, octopus |
| 250 g | mussels |
| 250 g | clams |
| 500 g | tomato passata Sterilgarda |
| 2 cloves | garlic |
| 0.5 cup | white wine |
| q.b. | salt |
| q.b. | pepper |
| q.b. | extra virgin olive oil |
| q.b. | parsley |
Preparation
- Clean the fish, wash it thoroughly and set it aside.
- Wash and clean the mussels and clams and set them aside.
- Pour some extra virgin olive oil into a pan, add a clove of garlic, a little parsley and, once hot, add the mussels and clams; cook with a lid until they open.
- Remove the mussels and clams from their shells, keeping a few whole ones aside.
- Strain the cooking liquid through a fine mesh sieve.
- In a large pan, pour plenty of extra virgin olive oil, brown the garlic and add the calamari, cuttlefish and octopus cut into pieces; cook over medium heat for a few minutes and blend with the white wine.
- Add the Sterilgarda tomato puree and cook for 10 minutes; add the cooking liquid from the mussels and clams, bring to the boil again and add the remaining mixed fish.
- Cook over medium heat without stirring to avoid breaking the fish.
- Once well cooked, add the mussels and clams, season with salt and pepper and leave to simmer for a few minutes
- Serve the fish and seafood soup piping hot, garnished with chopped parsley.
Clean the fish, wash it thoroughly and set it aside. Wash and clean the mussels and clams and set them aside. Pour some extra virgin olive oil into a pan, ...
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