The Mini Bomb

Ingredients for 6 servings:

• 300 g mixed seafood, e.g. mussels, squid, shrimp
• 150 g salmon steak(s)
• 150 g fish fillet(s), e.g. Nile perch
• 100 g pasta, e.g. Pasta Tricolore
• 750 ml tomato(s), pureed
• 500 ml vegetable stock
• 200 ml fish stock
• 1 clove(s) garlic
• 1 small onion(s), red
• 1 tbsp parsley, frozen
• 1 tbsp basil, frozen
• 1 tbsp chives, frozen
• ½ tsp rosemary, ground
• 1 tbsp oregano, dried
• 1 tbsp marjoram, dried
• Salt
• pepper
• ½ tsp chili powder
• 250 g flour
• 2 tbsp olive oil
• ½ tsp salt
• ½ cube of yeast
• 125 ml water, lukewarm

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Seafood in tomato sauce under a pastry lid

I cooked this recipe based on a memory of a dish from an Italian restaurant. Dough: Combine flour, salt, and olive oil in a bowl. Crumble the yeast into the lukewarm water. Knead with a dough hook for about 8 minutes. Do not let the dough rise; instead, roll it out very thinly on a floured surface. Cut out 6 dough circles, 2 cm larger in diameter than the intended ovenproof soup bowls. Bake in a preheated oven at 250 degrees Celsius for about 5 minutes, then place in the soup bowls and bake for another 10 minutes until crispy. Soup: Finely chop the onion and garlic clove. Sauté the onion in a little olive oil and a teaspoon of sugar. As soon as it starts to brown, pour in the passata, fish stock, and vegetable broth. Add the pasta and simmer for 15 minutes. Meanwhile, sear the seafood (thawed if necessary) and the diced fish fillet in 2 tablespoons of olive oil with the chopped garlic clove and chili powder for about 4-5 minutes, then add to the tomato soup. Season with the remaining dried and frozen herbs, salt, and pepper. Simmer for another 5 minutes. To serve, ladle the soup into soup bowls and place the slightly cooled pasta toppings on top. A starter with a surprise element. The pasta topping pizza bread dipped in the tomato soup tastes excellent with the seafood.