INGREDIENTS
Onion chopped with garlic and parsley
4 Norway lobster
4 prawns
1 Boiled egg cutting 4
4 shoots of asparagus
The asparagus broth
Fish stock if possible
Flour and grated tomato
8 clams, olive oil and salt
PREPARATION
Put a clay pot over heat slow with the onion chopped with parsley and garlic, olive oil, once is all cooked and left to stand for add the tomato and a little fish stock and asparagus.
When you are connected is added the monkfish powdered white flour (makes the sauce thickener), let go 10 minutes, season to taste, add the prawns and Norway lobsters and hopefully 5 minutes more, then the clams and once opened close fire and cover. Garnish (see photo).
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