Seafood soup

Seafood soup

200 g cozze clam
200 g vongole clam
300 g squid
4 scampi prawn
8 gamberoni prawn
100 g swordfish
200 g octopus
150 g tomato sauce
1 clove of garlic
50 g parsley
2 spoons of white wine vinegar
200 g fish stock
4 slices of bread

Fry finely sliced garlic, swordfish, scampi prawn, squid and octopus on extra virgin olive oil in a frying pan. When their colour begins to get wither, add cozze and vongole clams. Before you add the final ingredient, gamberoni prawn, cut them lenghtwise.

When all the ingredients are fried, add 2 spoons of white wine vinegar, tomato sauce and fish stock. Fish stock was prepared with carrot, celery, onion and fish parts not used for the dish.
Simmer for 6-7 minutes. Add parsley for flavour, and it’s ready to serve. Alessandro recommends toast for this dish.

AKADEMIA ITALIA 11. episode: A szicíliai olivaolaj Flora & Alessandro

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