Fish with saffron
second courses from Italy
translated by Italian with
simple dish of unique flavor
I put it to warm up a clove of garlic cut in half with a little olive oil ev olive in sughiera
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.
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
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.
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.