Fish chowder Brindisi-style

105 min
0 People
105 min
INGREDIENTS for 0 people
  • 1 ¼ lb scorpion fish
  • ¾ lb squid
  • cuttlefish
  • ⅝ lb mussels
  • 7 oz clams
  • ⅝ lb plum tomatoes
  • 1 stalk celery
  • 1 onion
  • 1 sprig parsley
  • 1 clove of garlic
  • chili pepper
  • ½ cup extra virgin olive oil
  • 4 slices rustic bread , stale
  • salt

Remove the outer bigger bones from the scorpion fish and rinse. Gut the squid and cuttlefish, removing eyes and mouths; brush the mussels and clams to clean them and wash thoroughly all the fish and seafood. In a large crock pot, brown the finely chopped onion and celery stick in oil. Add peeled and chopped tomatoes and brown for 5-6 minutes more. Add the cuttlefish and squid roughly chopped, and, after 8-10 minutes, the seafood and the scorpion fish cut into pieces. Add chopped chili, put on the lid and cook over a low heat for about half an hour. Season with salt only if necessary. Put a slice of toasted bread on the bottom of four soup bowls and pour over the soup. Sprinkle a handful of parsley and finely chopped garlic onto each serving just before serving.

First courses
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