Zuppa mare e monti sea and mountain soup. This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood.
Pescara città Mare e Monti — Pescara: an Italian Sea and mountain city. The picturesque scenery of the Italian eastern coast, the Adriatic Sea and the Apennine Mountains — apparently, this is what the pizza with such a romantic name was inspired by. Shrimp and mushrooms on a bed of mozzarella and sauce.
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This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood.
To begin with this particular recipe, we must prepare a few components. You can cook zuppa mare e monti sea and mountain soup using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Zuppa mare e monti sea and mountain soup:
- Get of Mixed fresh seafood, I used mussels and clams, about a kilo.
- Get Punnet of mushrooms, chestnut mushrooms would be good.
- Make ready 1-2 cloves of garlic.
- Take 200 ml of stock.
- Take 50 ml of passata sauce.
- Take to taste of Salt.
- Prepare of Glug of white wine x2.
- Get of Parsley to serve.
- Prepare of Olive oil.
Add some squid to enhance the sea part or some fresh crimini. After booking, all of the property's details, including telephone and address, are provided in Delightful town – extremely well maintained, clean and peaceful with views to the sea and pink granite cliffs. The six rooms with sea and mountains look are impressive. As hotel, it is OK and you get what you paid for.
Instructions to make Zuppa mare e monti sea and mountain soup:
- Clean seafood well, remove beard from mussels, tap the clams upside down to remove any sand, rinse a few time in cold water. Add them to a pan. Turn on the heat to medium. Cover with a lid. As they start to open, remove lid, add wine, shake and let it evaporate. Cover again until fully open.
- Drain them and leave to cool a bit. Meanwhile wash and chop mushrooms. When cooled, she'll about half if the fish, leave the rest with their shells.
- Cook garlic in olive oil. When brown, remove it and add mushrooms..
- Cook mushrooms until they release their water. Add a Glug of white wine and let it evaporate. Now add stock and passata. Simmer on low to medium for about 5-6 mins. Then add the seafood, stir and simmer for another few minutes to heat through. Check for salt.
- Serve with fresh parsley 😀.
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