Italian mixed seafoodsoup is a refreshingly healthy and delicious fish soup. Made of five types of fish and easy and tasty seasoning it is ideal for a lunch or hot dinner. Try and enjoy the taste of a moment as if being on the Italian seaside.
14oz.Scallops (you can add also calamari cleaned and sliced)
2tbsp.Charbenay and Marsala Wine mixture, to deglaze
14oz.Tuna (or seabass, or salmon, if you don't like or can't find Tuna)
6LargeShrimp (leave 2 with shell)
Salt, to taste
Black pepper, to taste
Parsley, to taste
2cupVegetable or fish broth
In a large pan, heat a little oil with two cloves of garlic, sear the scallops, and put some salt on the top side while searing the other side. In the same pan, deglaze with wine. Remove seared scallops and set aside.
Then, add all the rest of the seafood in the pan and cook for 10 minutes.
Add the scallops to the pan and cook for another 10 minutes on medium-high heat. Add salt and pepper to taste.
Add the white wine and let it evaporate.
Add the tomato puree and cook for 3 to 4 minutes.
Add 1 cup of broth and keep the second cup to add gradually if necessary.
Add the parsley and a dash of olive oil again.
Let cook for at least 20 minutes with the lid to cover. Serve immediately.