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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros



1 tsp Tomato Concentrate Culinary Journey
20 g Seafood Fond Culinary Journey
20 g Fish Fond Culinary Journey
500 g water
2 cloves of garlic
chopped carrot
chopped onion
chopped leek
2 fresh prawns
2 crayfish
1 small squid
6 clams
6 mussels
2 slices of monkfish
2 slices of hake
2 slices of bread
Rouille Sauce Culinary Journey
1 cup of white wine
Sosa Comfit Orange slice
Olive oil


Fry the garlic, and remove from the casserole. Add the Tomato Concentrate, the Seafood Fond and the Fish Fond. Drizzle with water and stir.
Add the remaining water and the white wine.
Add the comfit orange and the chopped carrot, onion and leek.
Salt and coat the fish with flour.
Add the flour-coated fish in the hot broth and bring to a boil.
Add the clams, the mussels and the sliced squid. Boil for 2 minutes. Finally, add the seafood and let cook over a low heat for 3 more minutes.
Serve the soup over the toasted bread spread with the Rouille Sauce. Serving the fish and the seafood on the side.