Minestrone di Frutti di Mare

Preparation info
  • For


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

In common with bourride, this is more a stew than a soup. It makes a satisfying seafood combination for a one-dish meal and if you want to enlarge it then no more than a plain green salad and some cheese are needed to round things off.

It is based on our basic fish soup stock which you will have reduced and frozen for the day you decide to try this recipe. If you have to make the fumet first then use the cleaned bones and trimmings from the fr