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Pappa al pomodoro di mare
600 gr. mixed fish according to taste ( prawns and squid)-
300 gr. of Tuscan style bread (preferably stale)-
200 gr. of chopped tomatoes or peeled tomatoes- some fresh tomatoes- 2 cloves of garlic-
chili pepper according to taste-
extra virgin olive oil-
Preparation of the sea tomato soup
Clean the fish. Take the prawns, remove the head and tail, cut the carapace, peel them then remove the intestine (the black thread) from the back using a toothpick. Clean the squid: remove the head from the rest of the body, remove the transparent cartilage, empty the bag, remove the eyes and the skin then cut them into rings.Cut the bread into small pieces; in a pan with extra virgin olive oil, put the garlic (whole in pieces according to preference) and the chili. Then add the tomato pulp.Cook covered over low heat; in the meantime, cook the fish in a pan with chopped garlic and extra virgin olive oil for 5/6 minutes.When the tomato is a little withdrawn, add salt, pepper add the cherry tomatoes (I have peeled them) cut in half. Let it soften for a few minutes then add boiling water ... watch it by eye, the bread must absorb all the water. Stir well then with the heat off add the bread. Let it rest for about ten minutes so that the bread absorbs all the liquid then mix and add the aromas as desired.Add the fish with its liquid and a little chopped basil.Stir over low heat, then serve adding a drizzle of oil and a strand of basil
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