Adelicious dish for the holidays as an appetizer or side dish from Oil & Vinegar. You can buy the ingredients in bold at your nearest Oil & Vinegar store or online.
- 500 grams of mixed seafood
- 8 tablespoons white wine
- 10 tablespoons olio di oliva al limone e salvia or regular lemon oil
- 3 cloves of garlic
- 2 onions
- 60 grams Parmesan cheese
- 2 teaspoons Rosa Maria dipper herbs or dried rosemary
- 1 liter fish stock
- 100 ml cream
- 4 teaspoons rouille
- Coarsely chopped parsley
Wine tip from Mr. Vino : preferably do not drink a separate wine with soup, but ‘the leftover’ from the starter; often a fresh white (eg from the Loire region).
In a bowl, mix the marinade with the white wine, 8 tablespoons of the olive oil, 1 clove of garlic, salt and pepper. Pour the marinade over the seafood and mix well. Let it marinate for 2.5 hours.
On a baking sheet, form strips of the Parmesan cheese about 2 centimeters wide and 20 centimeters long. Melt the cheese in a preheated oven at 200 degrees for about 10 minutes. When the cheese bubbles and turns a little brown, you can take it out of the oven, season with the Rosa Maria dipper herbs and let it cool.
Finely chop the onion and garlic. Pour 2 tablespoons of olive oil with lemon and sage into a pan and fry the onion and garlic until translucent. Add the fish stock. Bring the soup to a boil, add the fish and marinade. Let the soup simmer on low heat for another 5-10 minutes until the fish is cooked.
Pour the cream into the soup and season with salt and pepper. Spoon 1 teaspoon of rouille into each bowl, add some stock and stir. Divide the rest of the seafood chowder among the bowls.