120 min
Medium
Recommended product
Ingredients for 2 people
| Ingredients | |
|---|---|
| Chopped tomatoes 3x400g | 300 g |
| Carrots | 80 g |
| Celery | 80 g |
| Clams | 100 g |
| Garlic | 1 clove |
| Gurnard | 250 g |
| Hake | 250 g |
| Mantis prawn | 100 g |
| Mussels | 200 g |
| Octopus | 200 g |
| Oil | 20 g |
| Onion | 80 g |
| Parsley | to taste |
| Pepper | to taste |
| Prawn | 200 g |
| Red mullet | 200 g |
| Salt | to taste |
| Squids | 100 g |
| Stale bread | to taste |
Preparation
- Start by finely chopping carrot, celery and onion and browning them in a pan with oil, garlic, salt and pepper.
- In the meantime clean all the fishes and use all the vegetable and fish scraps to prepare a nice fish broth.
- This recipe is delicate because each fish requires different cooking times and they should be carefully added to the pan in the right order.
- Add the tomato to the finely chopped mixed vegetables in the pan and start by adding the raw octopus; 30 minutes later add the fish broth and fishes with bones; 15 minutes later add the squids and crustaceans, followed by the molluscs, 15 minutes later.
- Finish cooking once the shells have opened. Serve with crispy bruschetta.
