Step-by-Step Guide to Prepare Award-winning Zuppa mare e monti sea and mountain soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, zuppa mare e monti sea and mountain soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Zuppa mare e monti sea and mountain soup is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Zuppa mare e monti sea and mountain soup is something which I’ve loved my entire life.

This recipe uses a variety of fresh seafood, so you can use them all or just what you want or have available. It is very important to prepare all the ingredients beforehand since it cooks so quickly. The last thing you want to do is overcook the lovely seafood. The inspiration for this soup is a recipe from chef.

To begin with this recipe, we must prepare a few ingredients. You can have zuppa mare e monti sea and mountain soup using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Zuppa mare e monti sea and mountain soup:

1. Take Mixed fresh seafood, I used mussels and clams, about a kilo
2. Get Punnet mushrooms, chestnut mushrooms would be good
3. Get 1-2 cloves garlic
4. Get 200 ml stock
5. Take 50 ml passata sauce
6. Prepare to taste Salt
7. Take Glug of white wine x2
8. Take Parsley to serve
9. Take Olive oil

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Instructions to make Zuppa mare e monti sea and mountain soup:

1. Clean seafood well, remove beard from mussels, tap the clams upside down to remove any sand, rinse a few time in cold water. Add them to a pan. Turn on the heat to medium. Cover with a lid. As they start to open, remove lid, add wine, shake and let it evaporate. Cover again until fully open
2. Drain them and leave to cool a bit. Meanwhile wash and chop mushrooms. When cooled, she'll about half if the fish, leave the rest with their shells
3. Cook garlic in olive oil. When brown, remove it and add mushrooms.
4. Cook mushrooms until they release their water. Add a Glug of white wine and let it evaporate. Now add stock and passata. Simmer on low to medium for about 5-6 mins. Then add the seafood, stir and simmer for another few minutes to heat through. Check for salt
5. Serve with fresh parsley 😀

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