We grab the mussels in a pot with water, remove them from the heat are barely open, discard those that are closed.
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| Italian fish soup ingredients: |
| 750 g of mussels with shell 500 g of hake filet chopped fennel 1 chopped onion 500 g of perita tomato in can |
Italian fish soup ingredients:
2. Separate the leaflets from the caparazones.
3. Place the oil in a saucepan and saute the onion, fennel and garlic.
4. Then place the chopped tomatoes, the tomato extract, the parsley and the broth, leave everything over high heat until it boils.
5. Leave to boil for soft heat about 5 minutes. I step followed by fish, squid and prawns, mussels and let cook until fish are tender.
