Soup of sea crust

Soup of sea crust
(This recipe is Dianella B.)

Ingredients for 6 persons:
600 g of mussels,
600 g of clams,
12 prawns,
12 prawns,
1 clove of garlic,
1 shallot,
6 cherry tomatoes,
250 ml dry white wine
1 cube of fish,
1 package of frozen fried Mixed,
1 egg,
2 rectangles of puff pastry fresh paving,
30 ml of olive oil,
1 bay leaf,
5 grams of coriander seeds,
1 pinch of salt,
1 dash of pepper.


Wash and scrape the mussels, clams, rinse several times under running water.Peel and chop the shallots.Put in a casserole dish 10 ml of olive oil, add the shallot, garlic, dress,mussels, clams and salty.Sprinkle with wine.Bring on the heat and cook 5 minutes, stirring until all the shellfish have opened.Drain and shelled molluscs, eliminating the closed ones, put them in a bowl.Strain the cooking liquid.Shell the shrimp and shrimp heads and keep them.Remove the fillet and black wash.Clean the bay.Wash tomatoes, cut them in half, remove the seeds and water vegetation.Pour into a saucepan 400 ml of water, bring to a boil.Add the fish die, let it dissolve, remove from heat.Put in a saucepan the remaining olive oil, add the mixture to fry, do it dry 2 minutes, stir.Together the heads of shellfish, fish soup prepared, the filtered liquid from cooking the mussels, bay leaf, coriander, tomatoes and pepper.Bring to a boil, reduce heat, simmer 5 minutes, filtered preparation.Put in 6 zuppierine, they can also go in the oven, the tails of Norway lobster tails and shrimp.Break in zuppierine also mussels and clams.Pour over the boiling broth.Preheat the oven to 200 degrees.Unroll the puff pastry on work surface and cut out 4 discs of the same diameter of the bowls.Prick each disc with a fork.Place bowls on the discs, pressing lightly with your fingers along the edge to adhere well to the pasta.Shelled egg into a bowl, whisk with a fork, brush the dough with apastry brush.Bake 15 minutes the zuppierine: browning the surface of the dough should.Remove from the oven and serve.NOTE: Where it comes to fish, nut, pack of mixed frozen to fried etc., I advise you to do everything in-house course (fried fish stock and classic).
Recipe of the December 22