'1 tablespoon of sweet basil leaves'
1 sprig of rosemary
2 sprigs of parsley
5 medium-sized garlic cloves cut into 1cm thick slices
2 tablespoons of olive oil
3 cloves of garlic pressed
1 kg of peeled and diced tomatoes
800g fish fillets cut into 4cm squares (hake, red mullet, or any other white fish)
300g mussels scrubbed clean
400g cleaned squid cut into 1cm thick rings
Salt and black pepper to taste
2 tablespoons of chopped parsley
'1 tablespoon of sweet basil leaves'
1 sprig of rosemary
2 sprigs of parsley
5 medium-sized garlic cloves cut into 1cm thick slices
2 tablespoons of olive oil
3 cloves of garlic pressed
1 kg of peeled and diced tomatoes
800g fish fillets cut into 4cm squares (hake, red mullet, or any other white fish)
300g mussels scrubbed clean
400g cleaned squid cut into 1cm thick rings
Salt and black pepper to taste
2 tablespoons of chopped parsley
Place the sweet basil leaves, rosemary, and parsley in the center of an open gas flame
Tie it with string to form a bundle
Set aside
Cover the garlic cloves with water
Separate into slices and strain
In a deep pot, heat the olive oil
Add the garlic cloves
Simmer over low heat for 5 minutes, stirring occasionally
Add the garlic and simmer for another minute
Add the tomato and bring to a boil
Add 10 cups of water and the bundle with seasonings
Stir and simmer on low heat, partially covered, for 25 minutes
Add the fish, mussels, squid, salt, and black pepper
Simmer over medium heat for 5 minutes, or until the fish, mussels, and squid are cooked through
Remove the bundle and serve immediately with parsley
Serves 8.
