Senegalliese soup
Instructions
In an earthenware casserole Brown the chopped onions in oil; place clams, salt and pepper; combine the vinegar and then the houses dissolved in 1 ladle of hot water.
Cook the cuttlefish al dente, then join the crustaceans and fish according to cooking requirements.
Serve the fish on a serving dish and the sauce aside in a bowl.
Ingredients and dosing for 6 persons
- 1500 g of assorted fish (molluscs, crustaceans, fish with thorns)
- 1 onion
- Olive oil extra virgin
- White wine vinegar
- 4 tablespoons of tomato paste
- Salt
- Pepper