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Red mullet soup with shrimps and squid

Red mullet soup with shrimps and squid

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Treat yourself to this delicious recipe for Mullet Soup with Shrimp and Squid, easy and quick to make.

Ingredients for 10 people:

  • 600 g of gurnard mullet fillets, boneless,
  • Puget Organic Olive Oil
  • 20 shrimps
  • 100 g squid, sliced
  • 1 bulb of fennel
  • 2 podsgarlic
  • 1 onion
  • 1 bunch of basil
  • 150 g of crushed tomatoes
  • 0.5 g of saffron
  • 1 piece of parmesan
  • 10 breadsticks, black sesame.

- Wash, remove the core of the fennel and mince it.

- Chop the garlic cloves and mince the onion.

On a board, cut the red mullet fillets into 3.

In a casserole dish,

  • Pour in 2 tablespoons of Puget Organic olive oil, the saffron and sweat the onions, garlic and fennel for 3 minutes.
  • Add the crushed tomatoes.
  • Lightly salt and pepper.
    Stir, add the pieces of red mullet, cover with a liter of water and cook for 15 minutes over low heat and covered.

Arrange the breadsticks on a non-stick baking sheet, cover them with freshly grated Parmesan and black sesame.
Grill them for a few seconds until the Parmesan is melted and let cool on the work surface.

- Cut the shrimp in half lengthwise and chop the basil. In a hot pan with 2 tablespoons of olive oil, sear the shrimp and squid for 2 minutes over high heat.

- Add the basil, season and keep warm.

- Mix the soup and the red mullet, adjust the seasoning with a hint of chilli pepper if you wish.

- Serve in hot soup plates, divide the shrimps and squid and accompany the parmesan breadsticks.

Red mullet soup with shrimps and squid: © Puget

Video: Mediterranean Seafood Stew - Zarzuela de Pescado (June 2022).


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