Soup Seafood Recipe

Ingredients for 10 persons:

500 g of prawns.

300 g. of Octopus, already cooked and chopped

500 g of fish varied, (at your choice), cut into pieces.

500 g. of seafood (clams, crabs, crayfish...),

Basil leaves

For the broth:

2 l. water

250 ml dry white wine.

2 kgs. between spinach and fish heads

4 carrots, scraped and cut in thin slices

500 g leeks, chopped.

1 turnip, small

1 onion

4 cloves of garlic

A few sprigs of parsley

4 bay leaves

10 grains of pepper

1 pill for bouillon or salt

For the sauce:

750 g of tomatoes.

3 cloves of garlic

500 g. onions

1 green pepper

100 ml. Olive oil

Procedure of elaboration:

Begin by preparing the soup: pour water into saucepan, add spinach and heads of fish, along with all the remaining ingredients, and let that you cook, simmer for about 1 hour, often removing the foam that may have formed on the surface.

 

Then pass the stock through a fine sieve, discarding all the ingredients used to prepare the same; pour it back into the Pan, and place in fire.

 

Next, enter in the broth boiling the chopped fish, and allow to cook 5 minutes; Remove with a slotted spoon and reśervelo; Add the prawns, Cook for a few minutes, remove them and peel them; Add last elected seafood, drain them, drain and reserve.

 

Prepare the sauce: Finely chop the tomatoes, garlic, onions and peppers; heat oil in a frying pan to the fire, add the freshly prepared stuffings and stir-fry for a few minutes.

 

Finally, pour the sauce in broth and let boil, add seafood and serve hot, garnished with the Basil.