SERVING : 6
2 lemons juice
1 coffee spoon salt
1/2 coffee spoon sugar
5 glasses water
250 gr firm white fish, chopped
60 ml brandy
125 gr raw prawns
250 ml Tomato Sauce
125 gr squid bodies, cleaned, cut in rings
125 gr clams, in the shell
12 small mussels, in the shell
180 ml dry white wine
75 ml olive oil
2 garlic cloves, lightly crushed
1/2 teaspoon dried oregano
1/2 tablespoon fresh coriander, chopped
A few pepper
A few tabasco sauce
– Put the lemon juice in a bowl and add 5 glasses water.
– The artichokes must be cut so as to leave only the heart and some of the stem. First tear out the leaves by pulling them opposite to the direction in which they grow.
– Scrape to remove the small filaments and cover all the exposed areas with lemon juice to prevent the artichoke from turning black.
– Remove the stem from its hard base. Trim around the heart with a knife scraping to the bottom of the heart, not forgetting to rub immediately with lemon.
– Let the artichokes sit in water with lemon juice before being used.
– Place the artichokes side by side in a saucepan. Add salt and sugar. Boil and cook on a low heat for 1 hour.
– Heat 60 ml wine in a large saucepan. Add prawns and unopened clams and mussels. Add pepper and a few drops of Tabasco sauce. Bring to the boil.
– When mussel and clam shells open, remove and reserve, discard any which do not open.
– Remove prawns and reserve. Cool slightly, then peel.
– Strain and reserve cooking liquid.
– In another saucepan, heat oil and garlic until golden, remove and discard. Add herbs and remaining wine and brandy. Simmer about 3 minutes.
– Add squid and simmer for 4 minutes, stirring, remove and reserve.
– Add tomato sauce and bring to the boil, add reserved cooking liquid and white fish.
– Lower heat, simmer 10 minutes until fish is almost cooked through.
– Return shellfish and squid. Lower heat and cook 1-2 minutes.
– Serve hot over boiled artichokes.