sopai

MAKING:
Cut the bread in slices and brown in the oven. The clams, cockles and mussels are boiled with laurel. Once they are boiled, take the shells out.
In a frying-pan, cook the minced onion with the garlics. Then add the flour, the tomato, the fish in bits and without bones, the clams, the mussels and the cockles. Sprinkle with white wine and boil some minutes. Add all this in the boiling broth, with the saffron and a little water and cook on a low flame for a quarter of an hour.

Suggestion: When serving, add toasted breads in the soup tureen and let repose 5 minutes.

*SEAFOOD SOUP*

		MAKING: Cut the bread in slices and brown in the oven. The clams, cockles and mussels are boiled with laurel. Once they are boiled, take the shells out. In a frying-pan, cook the minced onion with the garlics. Then add the flour, the tomato, the fish in bits and without bones, the clams, the mussels and the cockles. Sprinkle with white wine and boil some minutes. Add all this in the boiling broth, with the saffron and a little water and cook on a low flame for a quarter of an hour. Suggestion: When serving, add toasted breads in the soup tureen and let repose 5 minutes.


			*BACK*


	INGREDIENTS: 200 gr of clams, 200 gr of cockles, 200 gr of mussels, a piece of fish without bones, 1 flour spoonful, 1 carrot, 1 onion, 2 cloves of garlic, 2 tomato purée spoonfuls, 1 glass of white wine, parsley, laurel, 100 gr of bread, salt, saffron, oil, water.