CHARACTERISTICS

A yellow coloured wine that boasts a bouquet of exceptional discretion and class. It elegantly accompanies all main courses, vegetable souffles but above all fish specialities. Serve at 10-12°C.

ALCOHOL

12,50%

Trevigiana fish-soup

Ingredients for 4 persons:
1,200g of anger (frog-fish), prawns , scorpion fish, 4 cuttlefish, 8 mussels, 16 clams, 1 ripe tomato, 1 celery, 1 carrot, 1 teaspoon chopped parsley, 2 garlic cloves, dry white wine, olive oil, salt and pepper.

Preparation: clean the fish and wash the shell-fish. Put the shell-fish in a pan to make them open up with the heat. Put the fish bones, celery, carrot and garlic in boiling water and cook for 20 minutes obtaining a broth.

Strain the broth and throw away the fish scraps. Put the fish flesh in pieces in a pan with olive oil and garlic, add the cuttlefish and prawns until brown. Add the broth, salt and pepper and boil. Add the peeled sliced tomato, the chopped parsley and white wine and cook for about 10 minutes. Serve in a soup-bowl adding the shell-fish. Serve with toasted bread.