Seafood and fish soup with Passata sauce

Preparation of Passata Sauce

Score the tomatoes (400 g) and pour boiling water over them. Remove the skin. Blend with salt, pepper, and garlic (1 clove, optional) until smooth.

Preparing the Basil

Tear fresh basil (5–6 leaves) by hand. Crush in a mortar with salt and black pepper to taste.

Preparing the Sauté

Sauté finely chopped onion (1 piece), carrot (1/2 piece), and bell pepper (1/2 piece) in clarified butter (1 tbsp) until soft.

Preparing the Soup

Cook the broth from sea fish (500 g). Boil for 10–12 minutes, then remove the fish pieces and set aside.

Add mussels in shells (300 g), langoustines (4–6 pieces), shrimp (200 g), and sea scallops (150 g) to the broth. Boil for 3–4 minutes.

Before cooking, thoroughly clean and rinse the mussels.

Add the passata sauce (200 ml), vegetable sauté, and the previously prepared basil. Return the fish pieces and boil for another 2–3 minutes.

Remove from heat, cover, and let it steep for 15 minutes before serving.