It is really tasteful, healthy and light, so it is perfect for Sunday’s Lunch but also during the weekdays!<\/p>\n
Try my:<\/p>\n
Devil’s\u00a0Seafood and Fish Soup<\/h1>\nIngredients for 4 people:<\/h2>\n\n- 1,5Kg of mixed fish and seafood (cuttlefish, calamari, hake, prawns, shellfish, ..)<\/li>\n
- 500gr canned plum tomatoes<\/li>\n
- 1 jar of Hot Pepper Spread<\/a><\/li>\n
- 200ml white wine<\/li>\n
- 1 onion<\/li>\n
- 1 carrot<\/li>\n
- 1 celery<\/li>\n
- 2 cloves of garlic<\/li>\n
- fresh parsley<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt and pepper, as needed<\/li>\n<\/ul>\n
![\"devilsfishsoup\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup-e1484742135494-300x240.png\")
<\/a><\/p>\nClean the fish and roughly chop the vegetables.<\/p>\n
![\"devilsfishsoup2\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup2-e1484742342633-300x216.jpg\")
<\/a><\/p>\nIn a stockpot, combine the fish bones, onion, celery, carrot in 1o cl of salted water (just enough water to cover the ingredients). Bring to a boil, then reduce the heat so the stock simmers. Allow the stock to simmer gently for 20 minutes.<\/p>\n
![\"devilsfishsoup3\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup3-e1484742439234-300x176.jpg\")
<\/a><\/p>\nFinely chop the garlic and parsley.<\/p>\n
![\"devilsfishsoup4\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup4-e1484742532623-300x200.jpg\")
<\/a><\/p>\nHeat the extra virgin olive oil<\/a> in a large pan, add and fry the garlic and then the parsley in the hot oil, and sweat gently until soft.<\/p>\n![\"devilsfishsoup5\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup5-e1484742678385-300x169.jpg\")
<\/a><\/p>\nAdd the wine, plum tomatoes and slowly add the fish stock to the pan. Season and gently break up the tomatoes. Bring to the boil and let it simmer for 10-15 minutes.<\/p>\n
![\"devilsfishsoup6\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup6-e1484742808651-300x169.jpg\")
<\/a><\/p>\nSave the vegetables of the fish stock.<\/p>\n
In the meantime, roughly chop the hake\u00a0and the bigger pieces of fish.<\/p>\n
![\"devilsfishsoup7\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup7-e1484743165944-300x169.jpg\")
<\/a><\/p>\nAdd them to the pan. Cover and simmer gently for 10 minutes.<\/p>\n
![\"devilsfishsoup8\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup8-e1484743047421-300x178.jpg\")
<\/a><\/p>\nAdd the prawns and the shellfish. Myself personally, I really like to have something to bite, so, if you are of the same opinion, chop the boiled (but still crunchy) vegetables of the fish stock in smaller pieces and add them to the soup as well.<\/p>\n
Cover and simmer for 10-20 minutes or until just cooked.<\/p>\n
![\"devilsfishsoup10\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup10-e1484743286315-300x215.jpg\")
<\/a><\/p>\nWhen ready, add at least 3 generous teaspoons of the Hot Pepper Spread<\/a> to give a boost of taste and spiciness! Just taste the soup, just to make sure the soup so it’s not TOO spicy for your taste.<\/p>\nAll done! Serve the soup with toasted garlic bread and white wine.<\/p>\n
- \n
- 1,5Kg of mixed fish and seafood (cuttlefish, calamari, hake, prawns, shellfish, ..)<\/li>\n
- 500gr canned plum tomatoes<\/li>\n
- 1 jar of Hot Pepper Spread<\/a><\/li>\n
- 200ml white wine<\/li>\n
- 1 onion<\/li>\n
- 1 carrot<\/li>\n
- 1 celery<\/li>\n
- 2 cloves of garlic<\/li>\n
- fresh parsley<\/li>\n
- Extra Virgin Olive Oil “Il Vero”<\/a><\/li>\n
- Salt and pepper, as needed<\/li>\n<\/ul>\n
<\/a><\/p>\nClean the fish and roughly chop the vegetables.<\/p>\n
<\/a><\/p>\nIn a stockpot, combine the fish bones, onion, celery, carrot in 1o cl of salted water (just enough water to cover the ingredients). Bring to a boil, then reduce the heat so the stock simmers. Allow the stock to simmer gently for 20 minutes.<\/p>\n
<\/a><\/p>\nFinely chop the garlic and parsley.<\/p>\n
<\/a><\/p>\nHeat the extra virgin olive oil<\/a> in a large pan, add and fry the garlic and then the parsley in the hot oil, and sweat gently until soft.<\/p>\n
<\/a><\/p>\nAdd the wine, plum tomatoes and slowly add the fish stock to the pan. Season and gently break up the tomatoes. Bring to the boil and let it simmer for 10-15 minutes.<\/p>\n
<\/a><\/p>\nSave the vegetables of the fish stock.<\/p>\n
In the meantime, roughly chop the hake\u00a0and the bigger pieces of fish.<\/p>\n
<\/a><\/p>\nAdd them to the pan. Cover and simmer gently for 10 minutes.<\/p>\n
<\/a><\/p>\nAdd the prawns and the shellfish. Myself personally, I really like to have something to bite, so, if you are of the same opinion, chop the boiled (but still crunchy) vegetables of the fish stock in smaller pieces and add them to the soup as well.<\/p>\n
Cover and simmer for 10-20 minutes or until just cooked.<\/p>\n
<\/a><\/p>\nWhen ready, add at least 3 generous teaspoons of the Hot Pepper Spread<\/a> to give a boost of taste and spiciness! Just taste the soup, just to make sure the soup so it’s not TOO spicy for your taste.<\/p>\n
All done! Serve the soup with toasted garlic bread and white wine.<\/p>\n
![\"devilsfishsoup13\"](\"http:\/\/cookwithgusto.com\/wp-content\/uploads\/2017\/01\/DevilsFishSoup13-e1484743469940-300x183.jpg\")
<\/a><\/p>\n