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Seafood soup

Seafood soup


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Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 1 small monkfish
- 12 crayfish
- 1 onion
- 1 carrot
- 2 leeks
- 1/2 loaf of bread from the previous day
- 1/2 glass of natural tomato
- 1/2 glass of brandy
- 1/2 glass of fernet
- Olive oil
- Salt
- Estragon
- Parsley

Limpious and cut The loins given. Put the thorns and head in a pot with boiling water and a sprig of parsley. Peel the prawns. Add the husks and heads to the broth. Season and cook. Defoam and strain.

Poach the onion, carrot and leeks in a casserole with oil; season. Pour the brandy and the fernet and flambé.

Toast and chop the bread. Add it to poached and flambéed vegetables. Add a teaspoon of tarragon and saute. Pour the broth and tomato sauce and boil for 15-18 minutes; Crush. Season the monkfish dice and add them together with the prawns and a little chopped parsley. Boil 2-3 minutes and let stand; to serve.



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