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Cold Chowder of Tomatoes and Cooked and Raw Seafood (190.68 calories per serving) Recipe
Total time: 30 to 60 minutes
Preparation time: 30 minutesCooking time: 3-4 minutes
Difficulty: Easy
Chef's Note
Zuppa di pesce cotto y crudo
Ideal season: spring
Ingredients
Ingredients for 4 servings - total : 762.72 calories
(calories per 100 g / total calories)
(calories per 100 g / total calories)
Fish and shellfish
- 30 cooked shelled mussels (0.84 / 25.20)
- 30 g (1 oz.) cooked shelled clams (0.72 / 21.60)
- 80 g (3 oz.) giant red shrimp (0.71 / 56.80)
- 120 g (4 oz.) raw langoustines (0.71 / 85.20)
- 15 g (1/2 oz.) raw salmon, diced (1.85 / 27.75)
- 15 g (1/2 oz.) raw tuna, diced (1.59 / 23.85)
- 40 g (1 1/2 oz.) cooked calamari (0.68 / 27.20)
- 18 g (2/3 oz.) raw sea bass, chopped tartar style, with salt, pepper and chives (0.82 / 14.76)
Chowder
- 200 g (7 oz.) Tomatoes, peeled and seeded (0.17 / 34.00)
- 4 g (2 tsp.) basil (0.39 / 1.56)
- 120 g (4 oz.) raw northern shrimp (0.71 / 85.20)
- 40 g (8 tsp.) extra virgin olive oil (8.99 / 359.60)
- Pepper
Method
- Blanch the shrimp for a few seconds in boiling water; peel and devein.
- Liquefy the tomatoes, basil leaves and shrimp in a blender; strain.
- Pour into soup bowls; top with a small spoonful of sea bass tartar.
- Attractively arrange the fish and shellfish on top.
- Drizzle with olive oil and season with a grinding of fresh pepper.
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