Ingrediente:

-          1 ceapa alba;

-          ¼ ardei gras;

-          8 catei de usturoi dati prin presa;

-          1 kg mix fructe de mare (creveti, scoici, midii, calamar, peste alb, surimi, caracatita);

-          200 mL pasta de tomate;

-          200 grame rosii cherry;

-          ¼ lingura oregano;

-          ¼ lingura cimbru uscat;

-          ½ lingura ierburi italiene;

-          200 grame unt;

-          1 pahar vin alb sec;

-          3 linguri ulei;

-          1 ardei iute rosu;

-          ½ lingura busuioc uscat;

-          1 bagheta frantuzeasca;

-          1 foaie de dafin;

-          ½ patrunjel verde;

-          ½ lamaie;

-          sare;

-          piper.

Timp de preparare: 1 ora 15 minute

Portii: 6

Mod de preparare:

Ceapa si ardeiul gras se curata si sunt taiate marunt. Rosiile cherry se spala si sunt taiate in jumatate. Intr-o oala adaugati 100 grame de unt si 2 linguri de ulei. Cand untul s-a topit adaugati ceapa si ardeiul gras. Lasati la foc mediu pana cand ceapa capata o tenta aurie. Adaugati rosiile cherry si mixul de fructe de mare. Puneti aproximativ 750 mL apa in oala si amestecati. Daca aveti baza de supa puteti sa o folositi in loc de apa. Amestecati totul foarte bine si lasati la foc mediu. Cand compozitia a inceput sa fiarba, puneti: pasta de tomate, 1 pahar de vin, cimbru, oregano, ierburi italiene, busuioc, sare, piper, foaia de dafin, feliile de lamaie si ardeiul iute rosu. Amestecati totul foarte bine si lasati la fiert la foc mic pana cand scoicile se deschid si sosul se ingroasa. Puteti sa acoperiti oala cu un capac. La final adaugati 6 catei de usturoi zdrobiti si puneti patrunjel proaspat deasupra.

Intre timp preincalziti cuptorul la 200° C timp de 15 minute. Taiati bagheta frantuzeasca si ungeti fiecare felie cu un mix format din 100 grame unt topit, 1 lingura de ulei, 2 catei de usturoi zdrobiti, ierburi italiene, sare, piper si oregano. Fiecare felie se unge pe ambele parti. Puneti feliile pe o tava tapetata cu hartie de copt si lasati-o la cuptor pana cand feliile de paine sunt rumenite (aproximativ 15 minute).

Bon Appétit!

Ingredients:

• 1 white onion;

• ¼ bell pepper;

• 8 garlic cloves, minced;

• 1 kg mixed seafood (shrimp, mussels, clams, calamari, white fish, surimi, octopus);

• 200 mL tomato paste;

• 200 g cherry tomatoes;

• ¼ teaspoon oregano;

• ¼ teaspoon dried thyme;

• ½ teaspoon Italian herbs;

• 200 g butter;

• 1 glass dry white wine;

• 3 tablespoons oil;

• 1 red chili pepper;

• ½ teaspoon dried basil;

• 1 French baguette;

• 1 bay leaf;

• ½ bunch fresh parsley;

• ½ lemon;

• Salt;

• Pepper.

Preparation time: 1 hour

Servings: 6

Method of preparation:

1. Preparing the base:

   • Peel and finely chop the onion and bell pepper. Wash the cherry tomatoes and cut them in half.

   • In a large pot, add 100 g butter and 2 tablespoons oil. Once the butter has melted, add the onion and bell pepper. Cook over medium heat until the onion becomes golden.

   • Add the cherry tomatoes and the mixed seafood. Pour approximately 750 mL of water into the pot and stir. If you have soup stock, you can use it instead of water. Mix well and let it cook over medium heat.

2. Cooking the seafood:

   • Once the mixture begins to boil, add the tomato paste, 1 glass of white wine, thyme, oregano, Italian herbs, basil, salt, pepper, bay leaf, lemon slices, and red chili pepper. Stir everything well and let it simmer over low heat until the mussels open, and the sauce thickens. You can cover the pot with a lid.

   • At the end, add 6 minced garlic cloves and sprinkle fresh parsley on top.

3. Preparing the baguette:

   • Preheat the oven to 200°C (390°F) for 15 minutes. Slice the french baguette and brush each slice with a mix made from 100 g melted butter, 1 tablespoon oil, 2 minced garlic cloves, Italian herbs, salt, pepper, and oregano. Coat each slice on both sides.

   • Place the slices on a baking tray lined with parchment paper and bake until golden and crispy (approximately 15 minutes).

Bon appétit!