300g of small squid chopped
300g of medium shrimp without shells
100g of shell-less mussels
200g of cooked polvo
400g of small rockfish fillets
Lemon juice from 1 lemon
Salt and white pepper to taste
1/2 cup (chick) of wheat flour
100g of unsalted butter
1/2 chopped onion
1 minced garlic clove
1 sprig of fresh parsley
2 tablespoons of finely chopped chives
1 sprig of fresh coriander
1 US cup of dry white wine
1 US cup of tomato sauce
1 liter of heated fish stock
2 French bread rolls sliced
300g of small squid chopped
300g of medium shrimp without shells
100g of shell-less mussels
200g of cooked polvo
400g of small rockfish fillets
Lemon juice from 1 lemon
Salt and white pepper to taste
1/2 cup (chick) of wheat flour
100g of unsalted butter
1/2 chopped onion
1 minced garlic clove
1 sprig of fresh parsley
2 tablespoons of finely chopped chives
1 sprig of fresh coriander
1 US cup of dry white wine
1 US cup of tomato sauce
1 liter of heated fish stock
2 French bread rolls sliced
Marinate the seafood and rockfish with lemon juice, salt, and pepper
Dip the fish fillets in flour to coat
In a large skillet, heat butter until it browns, then sauté onion and garlic
Add squid, shrimp, polvo, and mussels and cook until lightly browned
Add parsley, chives, coriander, white wine, and tomato sauce
Mix well and let simmer for about 3 minutes
Next, add the rockfish fillets and fish stock (hot)
Let boil, then reduce heat
Cook for an additional 10 minutes
To serve, place bread roll slices at the bottom of each bowl and ladle soup carefully
