9 cups water
1 ½ pounds shrimp
1 pound tiger shrimp, well washed,
1 ½ pounds sea bass fillets (or red snapper), cut into chunks
2 pounds of clams in their shells
1 pound squid, cut into strips with his legs
3 stalks celery, finely chopped
½ pound of grated carrots
2 red and green peppers, finely chopped
¾ cup tomato paste
1 cup heavy cream (optional)
1 cup white wine (or dry sherry)
2 white onions, peeled and finely chopped
4 stalks shallots, finely chopped
2 ripe tomatoes, peeled and chopped
½ teaspoon of thyme
¼ teaspoon of oregano
pepper and salt to taste
2 tablespoons of oil
Preparation: Fry all while stirring, until the sauce is smooth.
Steam the clams with a cup of water for 5 minutes (suggestion: use a black pottery pan CH-18-4).
Stir well so that all is heated equally and pour out the water using a sieve to remove the remaining sand.
Remove the meat of the open clams. The prawns and shrimps are thrown back into the remaining hot water and allowed to cook for another 4 minutes, after that remove and peel.
The shrimp shells are ground very fine (liquefy) and returned to the broth. Add the carrots, celery, peppers, and squid and cook for 15 minutes over medium heat.
Sauté for 5 minutes in the sauce: the prawns, shrimp, clams and fish, and put them into the broth with the tomato paste and broth from the clams and let it cook on low heat for 10 minutes. When the desired thickness is reached, add the wine is left on the fire one minute.
The portions can be served in a black pottery soup bowl (suggestion: CH 13-3). Add the cream and stir as (optional)
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