Like a thick fish soup, this dish is made with a mixture of sea fish and shrimp. Delicious food, remarkably bright and aromatic – thanks to fresh tomatoes and spices.
Summary
| Course | Main Dish |
| Servings (Default: 8) |
Ingredients
Ingredients- Sea fish (flounder, monkfish, etc.) and raw shrimp – 2.25 kg
- Olive oil – 3 tbsp
- Garlic – 4 cloves
- Tomato paste – 2 tbsp
- Bulb onions – 1 pc.
- Tomatoes – 8 pcs.
- Fennel seeds – 1 teaspoon
- Saffron (preferred)
- Paprika
- Fish broth – 4 glasses
- Salt
- Black pepper, freshly ground
- Baguette – 1 pc.
- Gruyere cheese – 125 g
- Parsley
Print Recipe
Pin Recipe Instructions
- Wash and cut the fish into small pieces. Peel the shrimp. Chop the garlic and onion finely. Peel and chop the tomatoes. Grate the cheese.
- Pour oil into a skillet, add onion and garlic. Cook over very low heat for 5-8 minutes.
- Add tomatoes, fennel, a few saffron stigmas, and a pinch of paprika. Pour in the broth, salt, and pepper to taste. Bring to a boil, reduce heat, and cook for 10 minutes. Add fish, shrimp, and simmer for another 10 minutes (until tender).
- Sprinkle the finished dish with cheese, garnish with parsley and serve with fried baguette slices (you can grease the bread with garlic mayonnaise and sprinkle with grated cheese).
Enjoy your meal!
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