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Fish soup

First course

tempoready in: 30 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

350gr clean calamari,

350gr cuttlefish,

250gr thickly sliced grouper,

250gr monkfish in small chunks,

1 scorpionfish approx 250gr,

250gr red mullets,

1 chopped onion,

3 tablespoons olive oil,

250gr mussels,

250gr cockles,

1 clove of garlic,

16 prawns,

100gr tomato purée,

250gr farmhouse bread,

1 Ecodose of white wine,

3 Ecodoses of water,

1 chopped chilli pepper,

Parsley,

thyme and marjoram,

salt and pepper.

 

PREPARATION

1 Clean the fish well and cut it into small pieces.

2 Put the mussels and cockles in the cooker basket with the garlic and a little parsley. Pour 2 Ecodoses of water, close and let cook for 3 minutes from the hiss. Gradually vent the steam, then extract the basket, discard the shells and any unopened molluscs.

3 Pour the oil in the clean cooker and sauté the chilli pepper and onion. Add the scorpionfish, cook 5 minutes per side in the open cooker, then peel it and remove the flesh. 4 Add to the cooker 1 Ecodose of water, 1 Ecodose of wine, the tomato purée, the chopped herbs, the calamari and cuttlefish. Close and cook for 5 minutes after the hiss. Let the steam vent gradually, then open and add the remaining fish. Close and cook for 5 minutes after the hiss. Let the steam vent gradually, open and add the red mullets and prawns. Close and cook for another 2 minutes after the hiss. 5 Let the steam vent gradually, open the lid and add the cockles, mussels, salt and pepper. Cook for 2 minutes on medium heat. Serve the soup with the toasted bread, decorating with a few shells.

 

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