Inspired by seafood dishes, in the style of Potrie

Ingredients

• 1 jar of cooked navy beans (approximately 400g)
• 200 g of burbot or sea bass, cut into pieces
• 200 g of mussels
• 150 g of peeled and deveined shrimp
• 8 red prawns
• 4 marine cicadas
• 12 molds
• 50 cl of fish stock
• 1 onion
• 1 tomato
• 3 cloves of garlic
• One bunch of parsley
• One bay leaf
• olive oil
• salt

Before cooking, clean the mussels to remove any sand: soak them in very salty, cold water for about half an hour, then rinse them thoroughly. Wash the other seafood and clean the molds.

Chop the onion and garlic, and grate the tomato.

Sauté the chopped onion and garlic in a little olive oil until the onion starts to soften. Add the tomatoes and cook for a few minutes. Then add the seafood and fish and cook for another 1-2 minutes.

Pour the fish stock into the pot and let it simmer for 10 minutes. Then add the beans and the bay leaf, and simmer for another 5 minutes.

Turn off the heat, add the chopped parsley, and season with salt if needed. Serve immediately.