1.
Cut vegetables into cubes and brown them, then add the flying squid and cuttlefish
cut into pieces and a glass of wine. Add tomatoes, fresh fish that has been previously
cleaned and cook for about twenty minutes. If necessary, add a few ladles of
water. Open and add shellfish, add salt and cook for another 20 minutes. Only
at the end add your shrimps and when your recipe is ready, add a handful of
parsley and just a pinch of chilli pepper.
2.
Cook Lobster Tail in boiling salted water for 12 minutes, stirring gently. Drain all
cooking water from the shape using a skimmer.
3.
Put some cacciucco fish soup in small starter bowls and add Lobster Tail... then camouflage it with your shrimps.
