It’s friday, hubby is out helping his father buying a new sofa, son is at a friend’s home.
I am home ALONE and I swear I’m not going to do anything but writing a new post with a tea cup by my side and fox crime on tv.
Pure blessing.
Since we moved we usually have a walk at the local market on saturday morning; there we can find very fresh fish and, as we are still on a diet, fish become our ” week end cheat”.
I’m learning how to cook it properly and it’s not difficult at all if the fish you use is fresh and high quality.
Husband comes from a city by the sea so fish has always been part of his food heritage: few weeks ago he was craving for a bowl of “brodetto alla romagnola”, a fish soup made with different seafood and tomato sauce.
It’s a real comfort food, expecially if you pair it with toasted bread in thick slices.
It’s not hard to do and it will be soon a favourite for you and your family, I am sure.
Please don’t look too much at the photos, still working on the new location and its lights.
| Servings |
4
|
- 1 pound clams with shell
- 1 pound mussels with shell
- 8 mantis shrimps
- 1 cuttlefish
- 7 oz redfish meat
- 10 oz monktail meat
- shrimps, small crabs, small squid... depending on what the market offers.
- 1 glass olive oil
- 1 glass white wine vinegar
- 1 cup tomato sauce
- 1 onion
- 2 cloves garlic
- to taste fresh chopped parsley
- to taste salt and black pepper ( or chili)
Ingredients
|
|
- Put clams and mussels in big bowls covered with salted cold water. Let them rest for few hours.
- In a large, short pan (if earthware is perfection) sautee oil with minced onion and garlic. Add chopped squid, cook with a lid on medium fire for 15 minutes.
- Add vinegar, let it evaporate for a couple of minutes then add tomato sauce; bring it to a boil then add monktail, redfish, cook for ten minutes and add mantis shrimps and all the seafood except clams and mussels.
- Cook with a lid on on gentle fire for about 40 minutes, add some water if it gets too thick.
- Almost at the end add clams and mussels and parsley, mix well, cover with a lid until they open. Adjust salt and pepper ( I use a sprinkle of chili flakes) and serve with thick bread slices, toasted.
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