Crotoniate fish soup
Instructions
In ' quadaru ' (boiler, calderotto crock) put oil in fry chopped onion and garlic into small pieces.
Add peeled tomatoes without seeds and vegetation water, a handful of that alga called ' sea lettuce, half the parsley and peperoncini piccanti ground coarsely.
Almost complete cooking the sauce, just off oil from tomatoes coming up, ask yourself the fish starting from larger ones and sodi and requiring a longer cooking and adding gradually those delicate meat, mussels and shrimp.
Adjust the salt wetting possibly with seawater.
To complete cooking sprinkle the remaining parsley.
Serve the fish, remove with a skimmer from the bowl into the pot and the broth in a bowl of crock in which inzupperete the accompanying bread
Ingredients and dosing for 8 persons
- 3000 g of mixed fish (scorpion fish, red mullet, octopus)
- 1 onion
- 5 cloves of garlic
- 1 handful of sea lettuce
- 2 tablespoons of chopped parsley
- 500 g of peeled tomatoes
- 20 cl of olive oil extra virgin
- 3 pepperroncini piccanti
- Salt