SEA SOUP
Ingredients
(for 4 people)
- 4 slices of smooth dogfish
- 4 squid
- 1 kg of seafood (mussels, clams, sea truffles, cannoli)
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 3 dl of fish stock*
- 250 g of Tomato pulp
- 4 slices of salt bread
Preparation
30 minutes + cleaning time
Cooking: 20 minutes
Scrape the mussels. Put the other seafood in a bowl with plenty of cold salt water and let it clean the sand for 2 hours. Peel the garlic and let it brown for 2 minutes in a pan with half oil, then combine the seafood, including mussels, and open them to a medium-high flame container. After 5 minutes, filter the liquid and remove the empty vent part. Clean the squid and cut them into strips. Pour the remaining oil into a saucepan, place the slices of squid with squid, combine tomato pulp, seaweed liquid, cartoon and boil. Adjust the flame and after about 10 minutes add the seafood and turn them off. Serve the saucepan directly at the table with, aside, the slices of hot bread you just made toast in the oven.
*The fish stock is a concentrated and restricted fish stock. It is used for cooking fish and preparing soups and sauces. Usually, the non-edible scraps of fish used to prepare a recipe, such as bones and heads, are used. It comes from a broth that, if well filtered, is very tasty and tasted only. The fish stock is also tasty served on your own, maybe by cooking rice.