Ingredients for 4 people:
4 fillets of gurnard
250 gr. of clams
25 gr. of mussels
1 large cuttlefish
A bunch of chicory
Two glasses of white wine
15-20 cherry tomatoes
150 gr. Peeled Tomato
vegetable broth
4 cloves
2 cloves of garlic
2 shallots
chili
parsley
8 slices of bread
Cut garlic and shallots and fry in a pan with oil. Pour white wine. Add the cuttlefish, cut into strips and cook it for 15 minutes, adding a glass of white wine and broth if necessary. Now add the chopped tomatoes and shredded chicory and cook until the chicory is soft. Add tomato paste, cloves, salt and pepper, a glass of broth and simmer for another 10 minutes. We are ready to put the gurnard fillets, add a glass of white wine, a glass of vegetable broth, salt and pepper and cook, covered, for 10 minutes. Add mussels and clams and cook covered (without stirring otherwise the fish fillets will break) until the shells are opened. Sprinkle with chopped parsley and serve with slices of toasted bread
