Scorpion recipe in stew with seafood – Italian Cuisine

Scorpion recipe in stew with seafood

  • 500 g mixed fried fish
  • 400 g redfish fillets
  • 300 g clean mussels
  • 100 g cherry tomatoes
  • 50 g shelled shrimp
  • 50 g shelled clams
  • 30 g pitted taggiasche olives
  • 4 slices of bread
  • 2 small potatoes
  • a clove of garlic
  • basil
  • marjoram
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the scorpion fish recipe with seafood, Peel and chop the garlic clove. Cut the tomatoes into small pieces. Clean the mixed fish, removing heads and entrails, cut it into small pieces and brown it in a saucepan with garlic and 2 tablespoons of oil. Add a glass of white wine, let it evaporate, add the tomatoes, 2 basil leaves, a sprig of marjoram, salt and pepper. Cover with water and cook for 30 minutes, then pass everything
with the vegetable mill. Peel the potatoes, cut them into pieces and add them to the stew
of fish, together with olives; continue cooking for 10 minutes.
Brown the scorpion fish fillets in a pan with 2 tablespoons of oil on the skin side for 1-2 minutes, then add them to the sauce and continue cooking for 8 minutes. Toast the bread slices for 1 minute on each side in a pan with a tablespoon of oil.
Open the mussels in a saucepan with 1 tablespoon of oil, then remove half of the shells. Add mussels, clams and shrimp to the sauce and stir gently, continuing to cook for 1 minute. Serve the scorpion fish in stew, accompanying it with toasted bread and decorate to taste with 20 g of salicornia blanched in salted water for a minute.

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