You will need
- - 120 g dried tomatoes in oil;
- - 60 ml of olive oil;
- - 330 g of mussel meat;
- - 320 g squid;
- - 65 g butter;
- - 110 g shallots;
- - 35 g garlic;
- - 125 ml of dry wine;
- - 110 ml of lemon juice;
- - 900 ml of fish broth;
- - 2 pcs of bay leaves;
- - 55 g of flour;
- - 230 ml of milk
- - salt, pepper, greens.
Wash half of the shallots and cut into small pieces. Heat a part of the butter in a deep pan with a thick bottom, put chopped onion in it, then add half a clove of chopped garlic, salt and fry on low heat for 3 minutes.
Squids wash. Remove from them the dark film and cut into small rings. Transfer to the pan to the shallot, then add the mussel meat.
Pour into a saucepan with squid white wine, then lemon juice, add fish broth, bay leaf. Mix everything thoroughly, boil it, then turn down the heat and continue to cook for another 5 minutes under the lid.
Remove squid and mussels from the pan, chop them, strain the remaining broth at this time.Take the rest of the shallot and garlic, chop.
In the pan, melt the second half of the butter, fry the chopped onion with garlic on it, then add the flour and mix thoroughly.
Slowly pour the strained broth into the pan, stirring non stop. Add dried tomatoes and chop them straight in the pan using a blender.
Put chopped meat of mussels and squid in a pan. Gradually pour milk into the broth, add salt, add pepper, mix.
After the broth boils, turn off the heat.
Sprinkle with chopped greens before serving.