Ingredients
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400 g whole Shrimps from one of the Blue Island Fish Markets
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300 g Squid, cut into thin strips, from one of the Blue Island Fish Markets
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100 g Hake, cut into cubes, from one of the Blue Island Fish Markets
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300 g Mussels and Clams (optional) from one of the Blue Island Fish Markets
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1 red pepper (Florina variety)
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2 courgettes
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1 onion, finely chopped
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2 carrots
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2 tablespoons parsley, finely chopped
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1 spring onion (the green part), thinly sliced
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Olive oil
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2 vegetable stock cubes
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Salt
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Pepper
Instructions
Ask at one of the Blue Island Fish Markets for the fish and seafood to be cleaned and, ifrequired, to be cut up as needed for the recipe.
Cut the carrots, pepper and courgettes into small cubes. Place a deep saucepan over a medium heat and sauté the onion, courgettes, carrots and pepper for about 10 minutes until soft. Pour 1.5 liters of water into the saucepan, add the vegetable stock cubes and bring to the boil.
At the same time sauté the prawns in a non-stick frying pan on a very high heat (with a minimum of olive oil) until they change colour.
Transfer the prawns into the saucepan with the rest of the ingredients and let them boil for about an hour on a very low heat and without a lid. Five minutes before the end of the cooking time, add the squid in strips, cod, 3 tablespoons of olive oil, parsley and spring onion. Stir well and serve in deep bowls.
Tip: If shellfish are used, care should be taken with the amount of salt used in the recipe because shellfish are naturally salty anyway.
Bon appétit!
