Saffron fish soup
Instructions
For the fish: Rinse the mussels and clams and place them in a bowl.
Cut off the fins and gutting redfish, remove the entrails and wash it well.
Cut the fins of mullet, squamarle, sventrarle and remove its entrails.
Rinse the fish under running water and cut them into 2 or 3 pieces.
Cut into thick slices and add to the fish mullets.
Wash shrimp and combine them with shrimp.
Clean the cuttlefish and cut them into strips about 1 cm wide.
For the gravy: heat half the oil in a Pan, rosolarvi 1 clove of garlic with the tuft of parsley, then add the mussels and clams with a pinch of chilli.
Cover the link and open the mussels for about 5 minutes.
Then, remove mussels and clams from saucepan and pour the cooking sauce.
Then, in another large skillet, sauté the chopped onion and one clove of crushed garlic with the rest of the oil.
Pour in the Pan: the cuttlefish when they are well browned, wet them with wine and let it evaporate.
Add the tomato pulp and let thicken the gravy.
For the soup: put the broth in the Pan and sauce and simmer for 13 minutes.
Finally, combine the saffron, they escorted him, shrimp, mullet and angler fish.
Continue to simmer for 30 minutes adjusting the taste of salt.
To serve: bring the pan on the table, sprinkle the soup with a sprinkling of parsley finely chopped.
Serve the hot soup with slices of wholemeal bread toasted and flavored with garlic.
Ingredients and dosing for 4 persons
- For fish:
- 1 redfish from 450 g
- 250 g of shrimp
- 500 g of clams
- 2 mullet from 150 g
- 250 g of cuttlefish
- 2 scampi
- 1000 g of mussels
- 150 g of monkfish (angler fish)
- For the gravy:
- 300 g of tomato pulp
- 30 g of onion
- 2 cloves of garlic
- 1 sprig of parsley
- 1 pinch of chili powder
- 6 tablespoons of olive oil extra virgin
- 1 glass white wine
- Salt
- For the soup and serve:
- Sprinkling 1 of chopped parsley
- 2 sachets of saffron
- 50 cl of light vegetable broth