10 cups of water
2 tablespoons of olive oil
2 tablespoons of chopped parsley
1 tablespoon of sweet basil
1 kg of peeled tomatoes
800 g of codfish cut into 4 cm squares
400 g of cleaned squid
300 g of medium-sized shrimp, cleaned
5 medium-sized scallions cut into 1 cm rings
3 cloves of garlic, minced
1 bay leaf
Salt and black pepper to taste
10 cups of water
2 tablespoons of olive oil
2 tablespoons of chopped parsley
1 tablespoon of sweet basil
1 kg of peeled tomatoes
800 g of codfish cut into 4 cm squares
400 g of cleaned squid
300 g of medium-sized shrimp, cleaned
5 medium-sized scallions cut into 1 cm rings
3 cloves of garlic, minced
1 bay leaf
Salt and black pepper to taste
Place the sweet basil, bay leaf, and parsley in the center of an open gauze
Tie it with a knot
Set aside
To one side, soak the scallions in water, separate into rings, and drain
In a large saucepan, heat the olive oil over low heat
Add the scallions and cook for 5 minutes, stirring occasionally
Add the garlic and cook for an additional minute
Add the tomatoes and let it simmer
Put the water and gauze with seasonings in the saucepan
Stir and simmer over low heat, with the saucepan partially covered, for 25 minutes
Add the fish, shrimp, squid, salt, and black pepper
Let it simmer on medium heat for 5 minutes, or until the fish, shrimp, and squid are cooked through
Remove the gauze
Sprinkle with more parsley and serve.
