How to cook fish ciambotta, a seafood soup typical of Manfredonia and other areas of Puglia, as well as other regions of southern Italy, to be made with cherry tomatoes, mussels, turbot, scampi and chili pepper.
Ingredients for 4 people
- 1 sprig of parsley
- 1 clove of garlic
- 3 tablespoons of extra virgin olive oil
- 8 mussels with shell
- 2 slices of turbot
- 2 prawns
- 1 dl of dry white wine
- 200 g of cherry tomatoes
- chilli powder
- salt
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
Preparation of the fish bagel with cherry tomatoes
Proceed with the scraping of the mussels, remove the fine linen, then wash and dry the turbot slices.
With well sharpened scissors, cut the shell of the prawns along the sides.
Chop a handful of parsley leaves together with the peeled garlic clove, then fry the aromatic mince in a pan with the hot oil
for a few moments, then lay the turbot slices and brown both sides.
Add the mussels and scampi, then raise the heat and sprinkle with the wine, waiting for it to evaporate.
After 5 minutes, add the cherry tomatoes cut into wedges and cook for about 10 more minutes.
Season with a pinch of chilli pepper, season with salt and serve in the serving dishes, garnishing with the rest of the chopped parsley.
