Bart

Ingredients

9 cups water

• 1 ½ pound shrimp

• 1 pound tiger shrimp, well washed

• 1 ½ pound sea bass fillets (or red snapper), coarsely chopped

• 2 pounds of clams in their shells

• 1 pound squid, cut into strips with ducklings

• 3 stalks celery, finely chopped

• ½ pound grated carrots

• 2 red and green peppers, finely chopped

• ¾ cup tomato paste

• 1 cup heavy cream

• 1 cup white wine

• 2 onions fathead

• 4 stalks of green onions, finely chopped

• 2 ripe tomatoes, peeled and chopped

• ½ teaspoon thyme

• ¼ teaspoon oregano

•Pepper and salt to taste

• 2 tablespoons oil

Preparation

They put the clams steamed with a cup of water (for 5 minutes). It is stirred well to all equally heated and removed. Water seeps with a thin cloth to remove the sand that may have released and saved.

A clams have opened them scoop out the flesh. Prawns and shrimps are cast in the rest of the hot water, let cook for 4 minutes, take them out and peeled.

Shrimp shells are ground very fine (p liquefy) and return to broth. Carrot, celery, peppers and add the squid and cook for 15 minutes over medium heat.

The prawns, shrimp, clams and fish fry for 5 minutes in the hogao and put into the broth with tomato paste and broth of clams and let simmer retain for 10 minutes. When desired consistency, you add the wine is left in the fire one minute and lowered well told,

Portions are served in clay pots black warming baked or fire. They add the cream, are stirred, allowed to heat, not boil, for a minute, and brought to the table.

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