ingredients

4 bags of Ariaké Shrimp Broth (1 sachet / person)
600 g or 4 beautiful portions of white fish (grouper, for example)
400 g mixed with mussels, cockles and shrimps
8 langoustines
8 small steamed potatoes
1 onion
4 cloves of garlic
2 shallots
Saffron (2 doses)
1 bouquet of basil
4 tablespoons olive oil
2 tomatoes
2 tablespoons tomato paste
salt
mill pepper

Steps

Step 1

Brew Ariaki Shells Broth 5 min. in 1.33 liters of simmering water (the equivalent of 4 bowls). Break the saffron into the broth and keep warm.

2nd step

In a skillet, sauté the minced garlic, onion and shallot. Add the tomato paste, mix. Add the potatoes, the shells, the tomatoes cut into pieces. Mix well together.

Step 3

Then put the portions of fish on the whole and cover entirely with hot Ariaké Shells Broth.

Step 4

Finish in the oven a few minutes. Rectify the seasoning. Slice the basil and sprinkle each plate before serving.

tips

Ariaké Infusion Bouillons: A new generation of 100% natural drinking and cooking broths