Description
Even more correct would be to call it a seafood soup. But as written in the recipe. so I left it. Italians tend to eat the first pasta. Nevertheless, the soup on their table, too, is not uncommon. Usually for dinner))) As I have today. The soup turned out delicious, but I won't often cook it because it seemed a little expensive... But for someone it may be at the time. You be the judge.
Ingredients
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Salmon
300 g
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Onion
100 g
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Carrots
100 g
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The Apium graveolens Dulce
50 g
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Celery root
50 g
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Sauce
2 Tbsp
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Mushrooms
50 g
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Seafood
150 g
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Dry white wine
150 g
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Garlic
2 tooth
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Olive oil
4 Tbsp
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Salt
-
Pepper Cayenne
Cooking
Boil the broth from salmon. Choose fish, free from bones, to postpone.
In natrule heat the olive oil. to fry onions. add grated on a coarse grater carrots, garlic, mushrooms and celery.
Add 2 tbsp. sauce "Pomito" fry.
Take 150 ml. of dry table wine and add to the vegetables. Cook for 10 min.
Then add the strained stock, salt and pepper to taste. Put the seafood that are available. I had the sea cocktail with shrimp, mussels, octopus and almarcegui.
Pour the soup and put on top of the most beautiful and large prawns, chunks of salmon, mussels and octopus. On top decorate with chopped parsley.
Serve soup with pre-roasted in the oven with slices of baguette.
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