Zuppa Di Pesce Aua "Cagliaritana"
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Onion1 ml
White Wine20
Basil Leaves1
Sea Salt1
Bay Leaf1 tsp
Chili (fresh)1
Salt18
Mussels12
PrawnsDirections:
1
In a medium saucepan, gently saute onion, celery, carrot, and garlic until soft
2
Add crab shells, stir and deglaze with wine and reduce
3
Add saffron and tomatoes, reduce
4
Add 2 liters cold water and bring mixture to a boil
5
Skim off the fat and simmer for 45 minutes, continuing to skim occasionally
6
Add basil and let cool
7
Strain and season with sea salt
8
In a small sauce pan gently cook capsicum and capers
9
Add onion half, bay leaf, and garlic and chili
10
Cook gently for 15 minutes
11
Add freshly chopped parsley and tomatoes, bring mixture to a simmer for 15 minutes
12
Add olives and continue to cook for another 15 minutes
13
Add sugar and salt to desired taste
14
Add basil leaves and allow set aside to cool
15
Zuppa Di Pesce Aua "Cagliaritana": Cook the fregola in crab stock until tender and liquid has been absorbed
16
Place the sauce back onto medium-high heat and add the seafood
17
Gently poach until seafood is cooked
18
Place the fregola to 1 side and divide seafood among with sauce onto the fregola and sprinkle with a little chopped parsley
19
Serve hot