Alfredo Iannaccone

INGREDIENTS (fish soup): pieces of anglerfish and scorpion fish, clean (also fine bowls), 8 piennolo tomatoes, 1 clove of garlic, extra virgin olive oil, black pepper, red pepper, ½ auburn onion of Montoro, salt, celery, carrot, onion.

(for beans): 400 gr. beans, celery, carrot, 1/2 onion, 2 tomatoes, water, salt.

(for the mussels and clams): 500 gr. clams, 500 gr. mussels, 1/2 cup white wine, olive oil, hot pepper.

Other Ingredients: 300 gr. of Pantacce pasta, 1 clove of fresh lime.

 

PREPARATION: Clean the fish, cut into pieces, place it on the cutting board, keep the heads. Prepare with the latter and vegetables a broth, starting from a base of cold water, do consume it.

Prepare a fund with garlic, onions and tomatoes (blanched and peeled), add the pieces of fish and sprinkle with the broth. Also wanting to join the heads taking them from the broth.Their flesh will give flavor to the stew, then be eliminated. Add salt and pepper, add pepper to taste. Let’s open the mussels and clams with white wine and oil, each in his pan, keep aside some water for both. Let cook, always cold water, the beans soaked from the night before. We water the vegetables, even the pepper there is fine, 20 minutes of cooking will do. Because then we combine the beans, still substantial, the fish soup (it would be good also other crustaceans, such as shrimp, or squid, cuttlefish). Ten minutes of cooking and insert also mussels and clams, but only a part, shelled.

Let cook the pasta directly in the soup: the pantacce will absorb some of the excess water. We must serve a pasta with a nice sauce but not liquid.

We combine at the end the mussels and clams in their shells, a drop of water of the two seafood. We serve our guests and will add their plates with fresh lime zest.