Calories
380 kcal
Protein
41 g
Fat
15 g
Carbohydrates
22 g
To begin with, remove the skin from the salmon and slice it, separate the fillet and extract the backbone. With the tail and ridge of the salmon, prepare the broth - add them to a pot filled with water and cook for 15-20 minutes over medium heat.
Peel the onion and cut it into half rings, saute it in olive oil until transparent.
With a blender, mix washed and diced celery, fried onions, tomatoes in their own juice, basil, salt, pepper, a mixture of herbs, and a fresh tomato.
Add shrimp and mussels to the pan, fry for a bit in a small amount of olive oil. Ideally, mussels should be fresh and kept in their shells, but frozen and without shells will do as well.
Cut the fish fillet into small pieces. Peel, wash and remove the film from the squid. Cut the squid into thin rings.
It is better to strain the fish broth in case there are some bones floating, and add mashed potatoes from the blender, the cut fish fillet and squid, mixing gently. Let it boil for a couple of minutes and add the rest of the seafood. Shrimp and mussels can be added right before serving. Decorate with herbs and serve.
It is recommended to remove the fish upon reheating to avoid overcooking it. Warm up the broth, then add the fish pieces in the end.
Bon Appetit!
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