By Giannis Kritikos, chef of Kritikos Restaurant, Ouranoupolis
Ingredients
- 2 medium size crawfish
- 2 medium size shrimps
- 6 cleaned mussels
- 6 cleaned scallops
- extra virgin olive oil
- ½ tea cup of fish broth
- ¼ tea cup of wine
- tricolor peppers
- 1 tsp rosemary
- 1 clove garlic
- 1 tbsp parsley
- salt
- pepper
Directions
- Sauté the shrimps and the crawfish and pour the wine.
- Add the mussels and the scallops.
- At the end add the rest of the spices and the peppers.
