Fish with saffron
10 recipes
Fish stew
ingredients
servings
4
Musky octopus
150 grams
Cuttlefish
150 grams
Octopus
100 grams
Shrimps
100 grams
Tomato pulp
4 spoons
White wine
1 glass
Garlic
1 wedge
Extra virgin olive oil
to taste
Parsley
1 sprig
Iodized salt
to taste
Chili powder
to taste
second courses from Italy
Fish stew
Fish stew
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
simple dish of unique flavor
preparation
step 1
I put it to warm up a clove of garlic cut in half with a little olive oil ev olive in sughiera
step 2
When the oil has warmed up I added the mixed seafood (except shrimp), I soaked in a glass of white wine, let it evaporate, then cover and stew over low heat about 5 minutes.
step 3
Then I removed the garlic and added 4-5 tablespoons of chopped tomatoes (even better in the summer to add 2 or 3 ripe tomatoes, cut into small pieces), and cook over low heat for about 10 minutes
step 4
At this point, almost cooked, I added the peeled prawns and let it cook a few minutes without the lid to evaporate the excess water. I salted and mixed occasionally.
step 5
Finally I added a sprinkling of chopped parsley leaves with the crescent moon, a bit 'of chilli powder and let the fire a few moments.
