Ingredients
5 tomatoes peeled and cut
1/2 kilo large shrimp
1 large Lobster
1/2 kilo white fish fillet section
12 hot mussels
3 onions chopped into small pieces
1 tablespoon vinegar
6 garlic cloves, crushed
1/4 cup olive oil
1/4 cup tomato sauce
1 stick thin sliced ??leek
A piece of lemon peel
1/2 cup chopped parsley
1/4 cup chopped basil
4 small mashed tomatoes
Preparation
1 - to make fish broth: - Keep and peel shrimp heads and peel lobster and fish head in
a pot and then add the vinegar and 2 garlic cloves,
and Laurel and one onion and 3 cups water
2 - leave the mixture to boil and then temper the fire and let it boil 20 minutes
3 - Strain the broth and set aside
4 - in another saucepan Heat the oil and add the shallots and the rest of the onion,
garlic, tomato paste, spray lemon and tomato mashed and then move everyone on the
back burner leaves and cover the pot and stir from time to time for 20 minutes or
until brown thread
5 - add shrimp, lobster and fish move and then cut
6 - Add the fish broth and leave the liquid to boil for 10 minutes
7 - add mussels and leave 5 minutes
8 - get rid of the bay leaf and lemon peel and open shells of others, and then
add the parsley and basil and salt and black pepper, then served with lemon juice
