Ingredients
- 800 g mixed shells (mussels, cockles, clams, truffles)
- 500 g a lobster
- 300 g a redfish
- 170 g slices of celery, carrot, onion
- 100 g liquid cream
- 20 g extra virgin olive oil
- 4 scampi
- 2 prawns
- 2 squid
- flour
- thyme
- marjoram
- parsley
- cherry tomatoes with cherry
- Cognac
- White wine
- salt
- pepper
For the fish soup recipe, let the shells open with hot water, with only the last rinse water, without peeling them, set aside and filter the cooking liquid. Sauté the vegetable rounds in oil with the shrimp heads, prawns, scorpion fish and lobster.
Flame the sauté with a dash of Cognac, sprinkle with a tablespoon of flour, wet with a glass of wine, add salt, pepper, thyme, marjoram and finally 400 g of water and 5 small tomatoes. Let it boil covered for 20 ', add the cream and pass the sauce through a sieve, recovering all the sauce.
When boiling, add the liquid of shells, scampi, prawns, lobster (tails), squid and the body of the scorpion fish; boil for 5 minutes, add salt, pepper and add the shells and chopped parsley.
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