Val Verde -Zuppa Di Pesce (Italian Seafood Soup) by @cookrepublic
Some content To Prepare The Seafood Add mussels and clams to a large heavy bottomed pot along with 750ml vegetable/fish stock.
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Ingredients
- 300g mussels, scrubbed and bearded
- 300g clams (vongole)
- 12 large prawns, heads trimmed, shell removed and deveined
- 200g salmon fillets, cut into large pieces
- 200g mini octopus or squid tentacles
- 750ml Vegetable or Fish stock
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon red chilli flakes
- 2 brown onion, finely chopped
- Pinch of saffron strands
- 1 small fennel, thinly sliced1 cup (250ml) white wine
- 500g Val Verde Passata
- 2 teaspoons dried oregano
- Juice of ½ lemon
- Handful of fresh parsley leaves and fennel fronds, chopped
- Freshly cracked black pepper
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