Fish soup with molluscs and cavatelli
Cook the onions and grilled peppers with a little oil in a pan. Add a little fish stock and process in a Greenstar. Add the cuttlefish ink. Pour some oil into another pan and fry the chopped onion...
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Ingredients
- 100 g of reduced crab sauce
- 100 g of reduced langoustine sauce
- 50 g of reduced cuttlefish sauce
- 100 g of clam water
- 100 g of fish stock
- 100 g of pendolini tomatoes
- 50 g of chopped onion
- 4 cloves of garlic
- 8 pennini baby squid
- 16 venus gallina clams
- 30 g of sea urchins
- 1 grilled pepper
- 2 grilled onions
- 5 g of cuttlefish ink
- 1\2 kg of white fish (cod)
- extra virgin olive oil
- red wine vinegar
- 40 g of cavatelli
- fresh parsley
- peppercorns
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