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, squid, cuttlefish), tomato, onion, virgin olive oil, garlic, paprika, squid ink 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 Fish Broth and finally the fresh squid ink.
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