1 tablespoon of sweetgrass seeds
1 laurel leaf
2 sprigs of parsley
5 medium-sized garlic cloves, cut into 1 cm slices
2 tablespoons of olive oil
3 pressed garlic cloves
1 kg of peeled and chopped tomato
800 g of fish fillets, cut into 4 cm squares (hake, red fish or cod)
300 g of mussels, cleaned
400 g of cleaned squid, cut into 1 cm rings
1 kg of clams
500 g of scallops
2 tablespoons of chopped parsley
Salt and pepper to taste
1 tablespoon of sweetgrass seeds
1 laurel leaf
2 sprigs of parsley
5 medium-sized garlic cloves, cut into 1 cm slices
2 tablespoons of olive oil
3 pressed garlic cloves
1 kg of peeled and chopped tomato
800 g of fish fillets, cut into 4 cm squares (hake, red fish or cod)
300 g of mussels, cleaned
400 g of cleaned squid, cut into 1 cm rings
1 kg of clams
500 g of scallops
2 tablespoons of chopped parsley
Salt and pepper to taste
Place the sweetgrass, laurel, and parsley in the center of an open cloth
Tie it up forming a bundle. Reserve
In a deep pot, heat the olive oil, add the garlic cloves and cook over low heat for 5 minutes, stirring occasionally
Add the garlic and cook for another minute
Add the tomato and cook until it starts to simmer
Add 10 cups of water and the bundle of seasonings
Stir and cook, with the pot half-covered, over low heat for 25 minutes
Add the fish, mussels, squid, clams, and scallops and season
Cook for 5 minutes over medium heat until the fish, mussels, and squid are cooked
Remove the bundle and serve immediately with chopped parsley
Serves 8.
