Fish broth - 4-5 cups
Shrimps - 5 oz (peeled and sliced)
Shrimps - 10 pcs. (unpeeled, washed)
Squid rings - 3 1/2 oz
Mussels - 15 pcs.
White fish fillet - 1 pc. (sliced)
Potatoes - 3 pcs. (peeled and finely diced)
Tomatoes - 2 pcs. (skinned and finely diced)
Bell pepper - 1 pc. (seeded and finely diced)
Onion - 1 pc. (peeled and finely chopped)
Red dry wine - 2 tbsp
Olive oil - 1 tbsp
Garlic - 3 cloves (finely chopped)
Bay leaf - 1 pc.
Fresh herbs to taste
Salt to taste and ground black pepper to taste
Directions:
Heat olive oil in a pan. Saute onion and garlic for 1 minute. Pour wine and cook 3 minutes. Add vegetables and cook on low heat 10 minutes stirring.
Pour the broth to saucepan and bring to a boil. Add shrimps, mussels, fish, vegetables and bay leaf to the broth. Simmer 5-7 minutes or until ready. Salt and pepper to taste.
Pour cooked soup in bowls and garnish with fresh herbs to taste.
Number of servings - 4
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