Wineshark Cooking Class - Zuppa ai Capri di Mare 卡普里海鮮湯

Ingredients (for 4):

• Oil - 1 tbsp
• Garlic - 2 tsp
• Onion - 1/4 
• Celery - 2 stalks
• Tomato - 3
• Parsley - 1 tsp
• Marjoram - 1/2 tsp
• Thyme - 1/2 tsp
• Basil - 1/2 tsp
• Tomato juice - 1 can
• White wine - 50 ml
• Fish stock - 800 ml
• Mussels - 12
• Fish fillet - 4 slices
• Shrimp - 8
• Small octopus - 4
• Salt - 1 tsp
• White pepper powder - 1/4 tsp

Procedures:

1. Clean the fish.

2. Cut the half a onion into shreds, then cut the celery into pieces. 

3. Prepare the fish stock by boiling the fish with onion, celery, bay leaves, whole black pepper.

4. Cut the fish fillet into pieces. Remove the shell of the shrimps. Cut the octopus and remove the inside and the skin of the head. Blanch the seafood with water until well done. 

5. Remove the seafood for later use.

6. Cut the onion finely.

7. Cut the celery into small pieces.

8. Cut the bottom of the tomatoes with a cross, then blanch in hot water for a short while. 

9. Remove the tomato and peel the skin, then cut into small pieces.

10. Cut the garlic finely.

11. Heat the pot with oil, then add the garlic to saute.

12. Add the onion and celery, continue to saute.

13. Add the tomato, and then add marjoram, thyme and basil. 

14. Then add the tomato juice, white wine and fish stock. Cook until the soup boils.

15. Put the seafood in the serving bowl.

16. Season with salt and white pepper powder. Then serve and sprinkle with parsley on top.