Ingredients: Fish broth, Peeled mussels, Sea scallops, Squid, Prawns 110/120, King prawns with tails, Sweet pepper, Tomatoes dense and fleshy, Medium potatoes, Leek (white and green parts), Cream 20%, Garlic, Parsley, Salt, sweet paprika, Italian herbs, Bay leaf, pepper peas
Cooking method:
We wash and clean all vegetables. Potatoes, tomatoes, peppers cut into small cubes. Onion rings 5 mm thick, garlic slices. We take a cauldron or a thick-walled frying pan, pour a little olive oil, spread the onion, garlic and sweet paprika and sauté until golden brown. Next, add all the vegetables, spices and simmer until potatoes and peppers are fully cooked.
Once vegetables are cooked, remove from heat and blend until smooth.
While the vegetables were stewed, it is necessary to clean all the shrimp, squid carcasses. Carcasses of squid and scallops are cut into a thickness of no more than 1 cm. Next, take a saucepan, pour the broth, bring to a boil and add the vegetable mass. Cook over moderate heat for 7 minutes, without reducing the heat, add seafood and cook for another 5 minutes. Add cream, mix thoroughly, reduce heat, salt and bring to a boil and turn off. IN NO EVENT DO NOT BOIL, THE CREAM WILL CULT, THE TASTE OF THE SOUP WILL BE DISTURBED.
Sprinkle with parsley before serving. Bon appetit 🤤.