衣加
意式海鲜汤
0
人做过这道菜
图和菜谱均出自贪嘴意大利S2E01
“For a traditional fish soup, I never use less than five different types of fish.”
“For a traditional fish soup, I never use less than five different types of fish.”
用料
意式海鲜汤的做法
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洋葱辣椒切碎，蒜拍碎，放入加橄榄油的锅中炒香后加茴香和红酒
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加入适量番茄罐头（新鲜番茄切碎也可）和半升水
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加入石斑鱼调汤底味，煮到骨肉分离后捞出分离骨肉
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汤中放入最难煮的安康鱼块，加盐和胡椒，接下来放鲈鱼，虾，放入刚才分离好的石斑鱼肉，最后放扇贝丁
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煮好后将浓汤放入有烤好的切片法棍的碗里即可
