Ingredients for 4 people
1 tub gurnard
4 mantis shrimp
150 g mussels
100 g clams
a few caramote prawns and some langoustines
1 small cup of vinegar, 1 onion, extra-virgin olive oil, salt
Bone and fillet the tub gurnard, the angler, the weevers and make a fish stock with their bones. Clean the scallops and remove from their shells; wash the mussels, clams and mantis shrimp under running water to get rid of the sand; shell the caramote prawns and cut the langoustines’ carapaces lengthways.
Place the finely chopped onion in a pan and fry in olive oil until well browned. When it is all browned, remove it and first add the langoustines and the caramote prawns, followed by the clams, mussels, mantis shrimp and scallops.
Finally, add the fish fillets which only need 5 minutes cooking time. Cover completely with the fish stock. If necessary, add salt to taste and when everything is cooked, add a pit of vinegar. Serve the dish with cold polenta or with Venetian ‘bussolai’.