Mixed Seafood soup with orange
Instructions
Clean all the fish and prepare the broth with their waste, join a leek, two carrots, half a glass of wine and a pinch of salt.
Strain and keep aside a litre and a half.
FRY In a pan with two tablespoons of olive oil, finely chopped onion, add half the hot broth and cook for 20 minutes or until the onion is almost chrome.
Soak with the remaining stock all fish except Norway lobsters and clams.
Add salt and cook for half an hour.
At 3 minutes from end of cooking add a glass of freshly squeezed orange juice, shrimp, clams, tomatoes skinned, stripped of seeds and cut into cubes, chopped basil, salt and pepper.
Serve the hot soup with croutons in butter and seasoned soffregati with a clove of garlic.
Accompanying wines: Riviera Ligure Di Ponente Pigato D.
O.
C.
, Verdicchio Dei Castelli Di Jesi DOC, DOC Vermentino Di Gallura.
