14:00’s recipe──Seafood stewed in white wine, Mediterranean style

200〜250g White fish fillet
100g Raw squid (cut in 1 cm width)
4 Clams (Average sized)
6〜8 Small shrimps（Frozen OK）
4〜6 Scallops（Frozen OK）
1/4 of an onion（chopped）　
1/2 of a tomato（chopped）
Basilico or persil
100cc Water
100cc White wine
20〜30cc Olive oil
Salt
*Cooking this dish is easier if you use a pot with a depth of 5 cm or more.

1.Put all together the white fish, the raw squid, the clams, the scallops, the shrimps, the chopped onions and tomatoes in a fry pan, add white wine, olive oil, water, salt, and boil over medium heat.

2. Decrease the heat once the squid, the clams, the scallops, the shrimps, are cooked and take them out. The point is not putting to much heat but to cook slowly the white fish to the core.

3. When the fish is cooked, remove it from the fry pan and boil the sauce until its volume diminish by half.

4. In the center of a deep dish, place the fish, the shrimps, the squid, the clams and scallops, add above the sauce and the minced persil or basilico.

It is a dish that you can enjoy with family and friends. It can be served with pasta or to accompany your risotto.

White wine : we recommend Italian or Provence (Southern France) dry Chardonnay.

In this kind of recipe, you can find a lot of words in French.
Here are some exemples of the words we could have used to describe actions.

concasser =
It refers to coarsely chopping vegetables. The basic size is 5 mm.

haché =
It means very thinly chop vegetables. Since the water easily evaporate, quick cooking is required. "hache" means "ax" in French.

ciseler =
Like "haché", it means very thinly chop vegetables. But the shape is more of little cubes.