Sea stew with asparagine

07752 SEA STEW with ASPARAGINE INGREDIENTS for 4 PEOPLE 300 g of asparagine, baby squid and 300 clams, 200 g shrimp tails, hake from 1 400 g, 20 g extra virgin olive oil, 1 cup of white wine, 1 clove of garlic, 1 dl of vegetable broth, salt, pepper.

PROCEDURE Put the clams in lightly salted water for 1 hour.

Clean the baby octopus, remove the bag, empty it and cut it into rings, separate the tentacles with a Pocket knife.

Shelled shrimp and remove the wire.

Sfiletatte hake, discarded fish bones and skin.

Wash the asparagine, delete the hard base of the stems, cut in two lengthwise.

In a high-sided skillet, heat oil and Brown the garlic and then discard them.

Thrown into the pan the moscardini, lower the heat and cook over medium heat for 30 minutes.

Shake the baby octopus and on one side of the Pan, place the prawns, fish fillets and chopped clams.

Add salt and pepper and cook for 2?, then wet with wine.

Turn up the flame and let it evaporate.

Remove the shrimp, hake and clams, place them on a plate.

Squirt baby squid broth and combine the asparagine.

Cover and simmer over low heat for 10 minutes.

Remove the lid, put, shrimps, hake and clams into the Pan, mix and simmer 5?.

Served piping hot with croutons.