Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, zuppa mare e monti sea and mountain soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Easy yet tasty fish soup made only with the best fresh Mediterranean fish and seafood. Use the remaining fish stock for a seafood risotto. Place a piece of toasted bread in the bottom of each serving bowl.
Zuppa mare e monti sea and mountain soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Zuppa mare e monti sea and mountain soup is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have zuppa mare e monti sea and mountain soup using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Zuppa mare e monti sea and mountain soup:
- Take Mixed fresh seafood, I used mussels and clams, about a kilo
- Take Punnet mushrooms, chestnut mushrooms would be good
- Take 1-2 cloves garlic
- Prepare 200 ml stock
- Make ready 50 ml passata sauce
- Make ready to taste Salt
- Get Glug of white wine x2
- Get Parsley to serve
- Prepare Olive oil
Misto Pesce Fritto - Deep fried squid , prawns and sardine fish served with. Mare e Monti (Sea and Mountains) The picturesque scenery of the Italian eastern coast, the Adriatic Sea and the Apennine Mountains β apparently, this is. The picturesque scenery of the Italian eastern coast, the Adriatic Sea and the Apennine Mountains β apparently, this is what the pizza with such a romantic name was inspired by. Shrimp and mushrooms on a bed of mozzarella and sauce.
Instructions to make Zuppa mare e monti sea and mountain soup:
- Clean seafood well, remove beard from mussels, tap the clams upside down to remove any sand, rinse a few time in cold water. Add them to a pan. Turn on the heat to medium. Cover with a lid. As they start to open, remove lid, add wine, shake and let it evaporate. Cover again until fully open
- Drain them and leave to cool a bit. Meanwhile wash and chop mushrooms. When cooled, she'll about half if the fish, leave the rest with their shells
- Cook garlic in olive oil. When brown, remove it and add mushrooms.
- Cook mushrooms until they release their water. Add a Glug of white wine and let it evaporate. Now add stock and passata. Simmer on low to medium for about 5-6 mins. Then add the seafood, stir and simmer for another few minutes to heat through. Check for salt
- Serve with fresh parsley π
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