Receita hoje para jantar
1 piece ling;
1 piece hake;
1 piece red fish;
200 g wild shrimp;
1/2 pepper (if large);
100 g pasta (in the shape of elbows);
3 garlic cloves;
1 medium onion;
2 very ripe tomatoes;
as desired vatel’s iodised sea salt
In a saucepan, add the chopped onion and garlic cloves. Let it cook until the onion is soft and translucent. Add the tomatoes and half the pepper, cut into quarters and cleaned of seeds. Add the parsley and place the fish on top. Cover with water, season with salt and cook for 10-15 minutes over medium heat.
With a spoon, remove the fish and shrimp. Peel the shrimp and keep the shells. Remove the bones and skin from the fish and set aside with the shrimp. Pour the reserved shrimp shells into a food processor and add some of the fish cooking broth. Grind and pass through a colander. Add the liquid to the broth to cook the fish and mash everything.
Bring the casserole to the heat and when it boils, add the potatoes and the remaining pepper cut into cubes, as well as the seedless chilli. Bring to a boil and simmer for 10 minutes. At the end of this time, add the pasta and stir to avoid sticking. A few minutes before finishing cooking the pasta, add the reserved fish and shrimp. Rectify the seasonings. Remove the chili before serving.
Serve the soup sprinkled with chopped fresh coriander.
This article was developed with the support of vatel .
I may have received fees and/or products but the content was written by me and contains only my opinion.