Buon appetito!
Seafood stew from Genoa
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro” - Recipes: Harry Belmans, Photos: Heikki Verdurme
Ingredients
4 persons
- 2 cans ELVEA diced tomatoes with fresh vegetables
- 3 teaspoons of ELVEA Doppio Concentrato
- June 1st
- 4 stalks of celery
- 3 cloves garlic
- 1 green bell pepper
- 1 carrot
- 1 stalk of white leek
- 0.5 fennel
- tablespoon of olive oil
- 2 bay leaves
- 1 teaspoon oregano
- sprig of thyme
- 1 teaspoon dried basil
- 500 grams of monkfish fillet
- 1 kg cockles
- 500 grams freshwater shrimp
- pepper
- salt
- 2 glasses of white wine
- handful of flat parsley
Preparation
-
1
Clean the vegetables and the garlic and dice them.
-
2
Add a few tablespoons of olive oil to a pan and briefly sauté the vegetables over medium heat.
-
3
Add the herbs, the diced tomatoes, and the tomato paste.
-
4
Season with pepper and salt, and cook everything for 30 minutes with the lid on.
-
5
Clean the fish and the shellfish and cut the fish into pieces.
-
6
Heat a little olive oil in a pan.
-
7
Add the shells, the shrimp and the fish in here.
-
8
Bake briefly and season with salt and pepper.
-
9
Deglaze with the white wine and put a lid on the pan.
-
10
Cook for a few minutes and then add to the sauce.
-
11
Stir everything and serve.
-
12
Finish with parsley.
-
13
Buon appetito!
