Italian stew
Instructions
There are many soup recipes as there are regions that border along the Adriatic coast.
This report is part of the gastronomic tradition of San Benedetto del Tronto, Marche.
In two open pans over high heat without seasoning mussels and clams.
In a large pan heat four or five tablespoons of olive oil and let wither the finely chopped onion.
Placed in the jar cuttlefish skinned and after 10 minutes add the private seed pepper and pith, wide-brimmed blended.
Add salt and pepper, stir, Cook for 10 minutes over low heat.
Then add the tomatoes peeled, deprived of seeds and sliced (remember that tomatoes should not be too ripe because the characteristic of this soup is the pinkish) and crumbled chili.
Sprinkle the vinegar, let it evaporate and begin to put layers of fish, gutted and washed, beginning from the less delicate and ending with the mussels, clams (part with the shell and some without) and the shrimp.
Cover so that the steam does not come out.
Cook slowly for about 20 minutes.
Ingredients and dosing for 8 persons
- 2500 g of mixed fish
- 300 g of cuttlefish
- 300 g of shrimp
- 300 g of small cuttlefish
- 300 g of mussels
- 300 g of clams
- 5 ripe little tomatoes
- 1 green pepper
- Hot pepper
- 1 onion
- 10 cl of white wine vinegar
- Olive oil
- Salt
- Pepper