2 tablespoons of olive oil
1 tablespoon of sweet basil seeds
2.5 liters of water
800g of merluza fillets in 4cm pieces
400g of cleaned squid in 1cm rings
300g of medium-sized shrimp, peeled and deveined
8 medium-sized tomatoes, peeled and chopped
5 allium cloves in 1cm slices
3 crushed garlic cloves
2 bunches of parsley
1 bay leaf
Salt and black pepper to taste
For sprinkling
2 tablespoons of chopped parsley
Accessory
Garnish
2 tablespoons of olive oil
1 tablespoon of sweet basil seeds
2.5 liters of water
800g of merluza fillets in 4cm pieces
400g of cleaned squid in 1cm rings
300g of medium-sized shrimp, peeled and deveined
8 medium-sized tomatoes, peeled and chopped
5 allium cloves in 1cm slices
3 crushed garlic cloves
2 bunches of parsley
1 bay leaf
Salt and black pepper to taste
For sprinkling
2 tablespoons of chopped parsley
Accessory
Garnish
Arrange the sweet basil, bay leaf, and parsley in a gaze cloth, forming a bundle, and tie. Reserve
Cover the allium with water
Separate into rings and drain
In a deep pot, heat the olive oil over low heat
Add the allium and sauté, stirring occasionally, for 5 minutes
Add the garlic and stir for another minute
Add the tomatoes and sauté until they start to simmer
Add the water and bundle with herbs and spices
Stir and cook, partially covered, for 25 minutes
Add the fish, shrimp, and squid and season with salt and black pepper to taste
Cook over medium heat for 5 minutes or until cooked through
Remove from heat and discard the herb bundle
Sprinkle with parsley and serve.
