How to cook Frutta di mare all'acqua pazza (seafood in crazy water)


  • 1 cup (250ml) dry white wine-colored
  • 400g mussels, scrubbed, debearded
  • 1/3 cup (80ml) olive oil
  • 3 garlic cloves, finely sliced
  • 1/4 tsp dried chilli flakes
  • 400g can cherry tomatoes (see line)
  • 2 bay leaves
  • 1 thyme twig
  • 6 x 80g whole small fish (such as garfish or whiting), cleaned
  • 2 x 80g red mullet fillets, delve 3 pieces
  • 6 green prawns, raw (tails integral), deveined
  • 3 whole small squid (see line), cleaned, tubes and tentacles disjointed
  • 2 tbs finely chopped flat-leaf parsley

How to:

  • Place the wine in a large saucepan and bring to a simmer over medium warmth. Add the mussels, then cover and cook for 2-3 transactions, shaking the pan occasionally, until mussels have open (discard any that haven’t opened after this time). Strain and reserve cooking smooth, then set excursus.

  • Hotness 2 tablespoons oil in a large frypan over medium heating. Add the garlic and chilli and fudge, stirring, for 2-3 minutes until softened and fragrant. Add the tomatoes, bay leaves, thyme and reserved mussel liquified. Reduce heat to low and simmer gently for 3-4 minutes until slightly rock-bottom. Add the mussels to the skillet, season with sea salt and freshly ground peppercorn, then cover and keep tender.

  • Lag, season remaining seafood. Heat unexpended 2 tbs oil in a large frypan over medium-high heating. In batches if necessity, cook whole fish for 2-3 minutes each side until just cooked, then remove and set digression. Cook mullet and prawns separately for 1 minute each side until just cooked, then suspend. Cook squid, stirring, for 30 seconds until just cooked. Divide all the seafood among serving bowls, then pour over the hot broth and mussels. Serve scattered with parsley.

  • Canned cherry tomatoes are from delis. Little squid are from fishmongers.

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