Recipe for four
• 1 Kg. Fresh live mussels
• 2 cups water
• Clams 150 grams
• Peeled shrimps 150 grams
• Oysters 125 grams
• Fish cut in large pieces 500 grams
• White wine 100 cc.
• ½ Julienne onion for Fumet
• 1 Garlic clove
• 2 tbs. oil
• 1tsp. “color” (mix chili powder and butter)
• Parsley chopped finely
Salt and pepper to taste.
Cook the mussels with 2 cups of water until all are opened (about 5 to 8 minutes).
Strain the broth and reserve. In a saucepan, heat the oil and fry the onion.
When it begins to brown, add the garlic, the chili, a teaspoon of chopped parsley, the wine, the reserved broth of the mussels and the fumet (broth made with fish heads).
Then add some pepper to taste.
Boil and add pre-seasoned clams, shrimp, oysters and fish chunks. Simmer for 8 minutes or until the fish is ready.
Add the mussels carefully, and allow to warm for one to two minutes. Remove broth from the heat.
Warm clay pots in the oven or with boiling water. Serve the stew and sprinkle with chopped parsley.