Instructions:
Clean and devein prawns; save the shells. Add shells to 2.5 quarts of water with carrots, celery, onion, and salt. Boil for half an hour. Strain and set two quarts of broth aside; discard shells and vegetables. In a large pot, saute two shallots and fregola in olive oil for one minute. Add tomatoes and half of white wine, stir well and add reserved broth. Cover and simmer over low heat for 13-15 minutes. In another pan, saute one shallot in olive oil, then add calamari, prawns, tuna, white fish, mussels and the remaining wine. Cook for 2-3 minutes. Add the fish and parsley to the fregola; stir well.Serve immediately drizzled with olive oil. Serves 4 to 6.
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