Italian Seafood Chowder

Ingredients

Mussels 200g

Squid 300g

Shrimp 300g

Onion 1

Garlic 3 cloves

Carrot 1

Parsley (root) 1

Bell pepper 1

Flour 3 tbsp

Olive oil 2 tbsp

Butter 50g

Red chili pepper 1/3 tsp

Parsley 1 bunch

Salt to taste

Chili sauce 2 tsp

Water 1500 ml

Peel and chop the vegetables: carrots - into slices, onion - into half rings, finely chop the garlic and parsley root, cut the bell pepper into strips. Chop the parsley. Cut the squid into rings.

 Heat olive oil in a saucepan, add the vegetables, and cook, stirring rapidly, for 1 minute. Pour 1.5 liters of boiling water over the vegetables, bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Melt the butter in a frying pan and whisk in the flour. Stir-fry for 2-3 minutes, then gradually add a few ladles of the simmering soup until smooth.

Stir the flour mixture into the soup, bring to a boil, and season with salt and pepper. Add all the seafood, bring to a boil, and simmer for another 2 minutes. Remove from heat and season with parsley and chili sauce.

Enjoy!