Fish Soup
with Baguette
Ingredients
- Baguette
- Prawns
- Mussels
- Cuttlefish
- Squid
- Cherry tomatoes
- Tomato sauce
- Garlic
- Dry white wine
- Extra virgin olive oil
- Salt
Parsley
Procedure
- In a saucepan, brown the garlic cloves in the extra virgin olive oil and add the cuttlefish and squid.
- Let them cook for about 10 minutes, stirring occasionally.
- Deglaze the fish soup with the white wine and let it evaporate.
- Add the washed and halved cherry tomatoes and the tomato sauce.
- Add boiling water and cook the fish soup for another 10 minutes.
- Finally add the mussels and prawns.
- Stir and add salt to taste and leave to cook for a few more minutes.
- Then turn off the heat and add a handful of fresh parsley and the raw extra virgin olive oil.
- Serve the fish soup warm with some Baguette slices, seasoned with oil and oregano.
