Italian, Chili-hot Frutti Di Mare
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g salmon fillet (s)
- 250 g fish fillet (s), (halibut fillet)
- 8 king prawns
- 500 g mussel (s) (mussels)
- 1 bunch soup greens
- 1 chilli pepper (s), red
- 500 g tomato (s)
- 3 cloves garlic
- 250 ml fish stock
- 250 ml wine, white, dry
- 3 sprigs thyme
- 1 lemon (s)
- 3 tablespoon olive oil
- Parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the seeds from the chilli pepper and chop it into small pieces. Dice the soup greens, tomatoes and garlic. Sweat everything in hot olive oil and bring to the boil with fish stock and white wine. Add the thyme sprigs to the pot.
- Roughly dice the fish fillets. Peel the prawns, devein and simmer them with the fish in the simmering soup for 5 minutes.
- Cook the mussels in a little boiling white wine until they have opened. Drain and place mussels on top of the stew. Discard closed mussels.
- Pepper and salt and garnish with parsley and lemon wedges.
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