ingredients: about 500g each of salmon, redfish, coalfish, scampi, 8 carrots, 4 leeks, 4 onions, 7 garlic cloves, 1,5l prosecco, 2 cans peeled tomatoes, fresh thyme, coriander, salt, pepper, pinch of sugar, dill, juice of 2 lemons, 1 yellow bell pepper, butter and olive oil;
cooking: roast cut vegetable and scampi in a pan, then place it in a big pot; add all the other ingredients, maybe deluted with some water, simmer until done, season to taste and serve with lemon slices and soured cream.
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