Ingredients: water, monkfish (32%), onion, carrot, celery, leek, tomato, cod (2%), fennel and sea salt. Sauteed vegetables (20%): rock fish and seafood 31% (Conger, scorpion fish, ribbonfish, crab, mussel, prawn, cockle) tomato, onion, virgin olive oil, garlic, paprika and saffron.
We fry the onions, the tomatoes and the garlic in virgin olive oil over a very low heat. We season it with paprika and a touch of saffron. We add all the seafood and the rock fish to the sauce and we continue cooking it gently for over 2 hours, slowly adding our Seafood Broth.
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