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1
Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water.
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2
(I used the cod bones and skin this time.)
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3
Heat olive oil and garlic over medium heat.
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4
Once it becomes fragrant, add onion and carrot and saute.
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5
Push the veggies from Step 2 to the side.
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6
Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant.
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7
Add the clams, turn up to high heat and saute a little.
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8
Add white wine and cover immediately, and steam until the shells open.
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9
Once the shells open, set aside the clams and shrimp.
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10
Add the canned tomatoes, water, consomme cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs.
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11
Skim off the scum once it boils.
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12
Add cabbage, mushrooms, and sausages and simmer.
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13
Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens.
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14
Adjust the taste with salt and pepper, and it's done Garnish with aioli sauce, made by mixing grated garlic into mayonnaise, if you like.
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15
Make this into a risotto to finish!
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16
Add cooked rice, pizza cheese, and as much grated cheese as you like, and it's done after simmering for a little bit The charred cheese tastes awesome!
