Fish soup
Complexity: medium
Ready in: 40'
Serves: 4
Ingredients:
-
1 kg. mixed fish for soup
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chopped garlic and parsley
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1/2 glass white wine
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1 glass tomato sauce
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salt and pepper
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fish broth (or made with stock cube broth)
Method:
Prepare the broth. Thaw the fish. Make a soffritto with garlic and parsley and firstly cook calamari, cuttlefish and “moscardini”. Simmer them. Add the wine and make it evaporate. Cook for 10 minutes. Add the fish slices, the tomato sauce, the broth, salt and pepper and cook another time for 10 minutes. Add the shrimps and the mussels and cook for 10 minutes again. Serve it with slices of grilled or toasted bread.
Shrimps with bacon
Complexity: easy
Ready in: 30'
Serves: 4
Ingredients:
-
40 shrimps (they are clean)
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200 gr. of bacon
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salt and pepper
-
oil
-
parsley
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1/2 glass of white wine
Method:
Defrost and wash the shrimps. Melt them with a little oil, salt, pepper, parsley and white wine. Roll up every shrimps with bacon and put them in a baking tray. Bake for 15 minutes at a temperature of 200 °. Serve hot.
Fish kebabs
Complexity: medium
Ready in: 30'
Serves: 4
Ingredients:
-
250 gr. of swordfish
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12 shrimps
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4 calamari (medium size)
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2 cuttlefish (medium size) (to be grilled)
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salt and pepper
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garlic
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oil
-
parsley
-
shewers
-
white wine
Method:
Defrost and wash the fish. Cut the swordfish, the calamari and the cuttlefish into pieces of the same size. Prepare the fish kebabs using different types of fish alternately Soak the kebabs in a mixture of oil, white wine, salt, pepper and minced parsley and garlic. Cook them as you like (using a grill, an oven or a pan) for 15 minutes.
Stewed cuttlefish with peas
Complexity: easy
Ready in: 30'
Serves: 4
Ingredients:
-
1 kg. cuttlefish (small size)
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450 gr. of "thin" peas
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2 potatoes
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onion
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1 litre can of tomato sauce
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salt and pepper
-
garlic
-
oil
-
parsley
-
white wine
Method:
Defrost and wash the cuttlefish. Put the minced onion and some oil in a pot and let the brown.Add the cuttlefish and cook for 2 minutes. Add 1/2 glass of white wine and let it evaporate. Add the diced potatoes and the peas. After 5 minutes add the tomato sauce, salt, pepper and minced garlic and parsley. Cook for 20 minutes.