Food recipes

Red mullet soup with shrimps and squid


Treat yourself to this delicious recipe for Mullet Soup with Shrimp and Squid, easy and quick to make.

Ingredients for 10 people:

  • 600 g of gurnard mullet fillets, boneless,
  • Puget Organic Olive Oil
  • 20 shrimps
  • 100 g squid, sliced
  • 1 bulb of fennel
  • 2 podsgarlic
  • 1 onion
  • 1 bunch of basil
  • 150 g of crushed tomatoes
  • 0.5 g of saffron
  • 1 piece of parmesan
  • 10 breadsticks, black sesame.

- Wash, remove the core of the fennel and mince it.

- Chop the garlic cloves and mince the onion.

On a board, cut the red mullet fillets into 3.

In a casserole dish,

  • Pour in 2 tablespoons of Puget Organic olive oil, the saffron and sweat the onions, garlic and fennel for 3 minutes.
  • Add the crushed tomatoes.
  • Lightly salt and pepper.
    Stir, add the pieces of red mullet, cover with a liter of water and cook for 15 minutes over low heat and covered.

Arrange the breadsticks on a non-stick baking sheet, cover them with freshly grated Parmesan and black sesame.
Grill them for a few seconds until the Parmesan is melted and let cool on the work surface.

- Cut the shrimp in half lengthwise and chop the basil. In a hot pan with 2 tablespoons of olive oil, sear the shrimp and squid for 2 minutes over high heat.

- Add the basil, season and keep warm.

- Mix the soup and the red mullet, adjust the seasoning with a hint of chilli pepper if you wish.

- Serve in hot soup plates, divide the shrimps and squid and accompany the parmesan breadsticks.

Red mullet soup with shrimps and squid: © Puget

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