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.
Wash the potatoes, wrap them in aluminum foil and bake them at 190° for about 60 minutes. Sauté the speck cut into strips in a pan with a little oil, ...
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