Ingredients
- 500 g sea game (stingray, shark, catshark)
- 500 g small fish (Atlantic stargazer, gilt-head bream)
- 500 g shrimp and shellfish
- 100 ml wine
- 100 ml olive oil
- carrots
- onions
- garlic
- salt, pepper
Preparation
Sauté the onions, garlic and grated carrots in olive oil, then add wine and water. Add the fish, shrimp, and shellfish that you have already cleaned to the broth. Make sure that the liquid covers the fish and shellfish by at least two fingers thickness. Cook for approximately 15 to 20 minutes.
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