Page 25 - MARRIOTT BUZZ NO. 3 - 2015

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INGREDIENTS
SOUP:
10 gm Olive oil
3 gm Garlic, minced
10 gm White onions, minced
20 gm Tomatoes, diced
10 gm Calamari
10 gm Shrimp, peeled
10 gm Sea bass
10 gm Salmon
100 gm Fish stock
5 gm Parsley, chopped
Salt (to taste)
Pepper (to taste)
HERB CROUTON:
2 Pieces baguette
10 ml Olive oil
5 gm Garlic
3 gm Fresh herbs, chopped
Freshly grated parmesan cheese for garnish
PREPARATION
1. Chop the onions and mince the garlic, heat
the olive oil in a saucepan and sauté onion
and garlic.
2. Add chopped tomatoes and cook for about
a minute, then add the seafood in this
order: calamari, shrimp, sea bass, and finally
salmon, waiting about 30 sec. after each
addition.
3. Add stock and allow to simmer until seafood
is cooked. Add chopped parsley and season
to taste with salt and pepper.
4. Slice and toss the bread into the garlic/olive
oil mix, and toast until slightly crispy.
ZUPPA DI MARE
“SEAFOOD SOUP”
S E C R E T I N G R E D I E N T S