For 4 people
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
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 with the garlic for 1 minute. Add the peeled tomatoes. Cook for 4 minutes. Add a little vinegar. Add the white fish, a little fish stock and the crab, langoustine and cuttlefish sauce. Cook for 10 minutes and push through the Chinoise sieve. Add the pepper and onion juice.
Boil the cavatelli in salted water. Dress the baby squid with a little oil and garlic and roast on one side only. Plunge the clams in water for 10 seconds and shell them using a knife.
Place a little fish soup in a bowl, add the cavatelli, squid, clams and sea urchins. Add the parsley, a twist of freshly ground pepper and a drizzle of oil and serve immediately.
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