Ingrédients
- Tilapia fish, large, well cleaned and seasoned with garlic and lemon1 piece
- Anchovy fish, or 1 large can350 grams
- Medium onion, diced2 pieces
- Celery bunch, washed and finely chopped1 bunch
Feuilles de laurier3 leaves- Cardamom seeds5 seeds
Farine2 tablespoons
Beurre2 tablespoons
Huile de maïs2 tablespoons- Fish stock cube, or vegetable stock, Maggi dissolved in four cups of hot water2 cubes
Cumin moulu1 teaspoon- Ginger powder1 teaspoon
Poivre noir1 tablespoon
Sel1 teaspoon
Filet de poisson0.5 kilograms- Cleaned shrimp, or medium-sized shrimp, peeled0.5 kilograms
Crabe1 kilograms
Coquilles Saint-Jacques0.3 kilograms- Calamari, or squid0.3 kilograms
- Sardines, preferably spicy100 grams
Ail Écrasé2 tablespoons- Cumin moulu1 teaspoon
Jus de citron4 tablespoons- Sel1 pinch
- Beurre1 tablespoon
Mesures
- 1
To prepare the marinade, mix garlic, cumin, lemon juice, salt, and butter in a bowl.
5 minutesMatériel requis:
Bol de mélange - 2
To prepare the seafood, wash the fish fillet, season with a tablespoon of the marinade, then coat in flour until covered on both sides, cut into medium-sized cubes, and set aside.
5 minutes - 3
Wash the squid, cut into rings, season with the marinade in the same way, then coat with flour and set aside.
5 minutes - 4
After cleaning the shrimp, season with a tablespoon of the marinade and set aside.
5 minutes - 5
Wash the mussels thoroughly with water, then soak in water; it is very important to discard any broken shells.
5 minutes - 6
In a pot, add a tablespoon of butter with a tablespoon of the mixture and sauté with the butter for two minutes.
2 minutesMatériel requis:
Marmite - 7
Add the mussels to the pot and stir, then cover the pot for 5 minutes or until the mussels open, then remove from heat; remember to discard any that did not open after cooking.
5 minutes - 8
To prepare the soup, add two tablespoons of oil to a pot over heat and sauté the onions for about 5 minutes, then pour the entire can of anchovies over the onions, reduce the heat, and stir until the anchovies wilt.
5 minutesMatériel requis:Marmite - 9
Add two tablespoons of butter to the pot and two tablespoons of flour, and stir for about 10 minutes; add water while continuously stirring until the flour completely dissolves.
10 minutes - 10
Add the cardamom, bay leaves, chicken stock cube, and spices, along with half of the celery, cover the pot, and let it simmer on medium heat for 20 minutes.
20 minutes - 11
Reduce the heat completely, add the tilapia fish to the soup, and let it cook for 10 minutes or until done, then remove it from the soup, let it cool, then remove all the bones and skin and flake it.
10 minutes - 12
Remove the sardines from the can, cut them, and mix them in a bowl with the flaked tilapia.
5 minutesMatériel requis:Bol de mélange - 13
Strain the remaining soup into a large pot over medium heat, and if it needs more liquid, add water and adjust the salt and pepper to taste.
5 minutesMatériel requis:Marmite - 14
When the soup starts to boil, add the shrimp, then after 5 minutes add the crab, and after another 5 minutes add the fish fillet cubes. After another 5 minutes, add the squid and the tilapia mixed with the sardines.
5 minutes - 15
When the soup boils, remove it from the heat and add the mussels and celery.
5 minutes - 16
Cut each crab in half from its belly with a sharp knife, then place it on a serving dish so that the legs are facing out, and pour some of the soup over it, ensuring to include some of each ingredient from the soup. Enjoy your meal.
5 minutesMatériel requis:
Couteau
Faits nutritionnels
Feuilles de laurierpour 100gFarinepour 100gBeurrepour 100gHuile de maïspour 100gCumin moulupour 100gPoivre noirpour 100gSelpour 100gFilet de poissonpour 100gCrabepour 100gCoquilles Saint-Jacquespour 100gAil Écrasépour 100gCumin moulupour 100gJus de citronpour 100gSelpour 100gBeurrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.