Preparation

fry the onion and garlic. Add the diced tomatoes and their juice, oregano, pepper and salt. Reduce 10 minutes, stirring. clean shellfish well with water to remove sand. In a large pot, put the fried first, then the shellfish, then the shellfish and the fish. drizzle with the white wine and fish stock. If you can, cover the pot and place over direct heat until the shells open and everything is cooked. serve in clay dishes.

Ingredients

  • 1 kg clams without shell
  • 1/4 kg clams are shell
  • 1/4 kg mussels without shell
  • 1/4 kg mussels with shell
  • one picoroco per person (opaque)
  • 200 gr tongues of stains
  • 1/4 kg stains with shell
  • 3/4 kg conger eel in pieces
  • 1/4 lt white wine
  • 1/4 lt fish stock
  • 4 crazy (optional)
  • 1/8 lt olive oil
  • 1/2 chopped onion
  • 2 garlic clove
  • 1/2 jar of canned tomato
  • oregano, pepper and salt to taste