Fish stew (guazzetto di pesci)

07767 FISH STEW INGREDIENTS for 4 PEOPLE 12 large shrimp, 4 fillets of sole, 200 g of tomato pulp, 20 g olive oil, a clove of garlic, 1/2 dl of white wine, 2 tablespoons sweet cream, salt, pepper, chopped Basil.

Cut shrimp in half lengthwise and rinse well.

You can leave the heads or discard them and keep only the code.

Heat the oil in a large skillet over high heat and sauté the garlic peeled and lightly crushed.

When garlic is golden, delete and aligned in the skillet scampi with the cut side facing the bottom of the pan.

After about 2 minutes, still over high heat, wet with wine and lower the heat.

Gently combine the sole fillets, salt and pepper and simmer for about 2/3 minutes with a lid.

Remove scampi and filets of sole; together with cooking fish sauce the tomato pulp and cook for about 25 minutes.

If you wish to add salt and pepper.

Add the cream and the chopped Basil and cook for one minute.

Put fish in pan and heat and amalfamate.

Serve.