Zuppa di Pesce Caprese from Mediterranean Seafood by Alan Davidson
Scald, peel and quarter 1 kg (2¼ lb) of tomatoes. Put them in a strainer over a bowl and reserve the surplus liquid which drips into it. Cover the bottom of a large and fairly deep pan with olive...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
Ingredients
- olive oil
- onion
- garlic
- celery
- white wine
- octopus
- tomatoes
- black pepper
- marjoram
- thyme
- mussels
- tomato juice
- water
- parsley
- oregano
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