Red mullet soup with shrimps and squid

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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.