Tills favorite spaghetti. Re-cooked from the Poseidon at the Viktualienmarkt in Munich.
The Poseidon is actually a fishmonger which offers some places for lunch. However it’s pretty crowded and especially during the summer it’s diffcult to get one of the rare seats outside. But it is worth to wait, for example for a fantastic fish soup. The Poseidon can be found here:
1 handful Vongole (other mussels are also fine)
Shrimps for Till or better 4 Black Tiger shrimp
8 small tomatoes
1 glass of fish soup
1 cup of cream
1 small glass of white wine
1 teaspoon sugar
Peppers, salt, pepper
Here we go
Wash the Vongole, you can’t use the open or broken ones. Keep them in cold water.
Wash the shrimps and dry them on paper towel.
Remove the tentacle from the calamari and cut the upper (gelatin) part.
Cut calamari hoods once longitudinally. Remove the jelly and rinse thoroughly.
Cut the tentacle longitudinally, but do not cut through the ink glands!. This is how it should look like.
Lay down the hoods flat, outer side upwards. Cut crosswise at an incline of 1.5 cm, then cut into 3cm × 3cm pieces.
Use a sharp knife.
Finely chop the onions, finely chop the garlic.
Prepare the other things.
Cook the onions in low heat, do not fry too hot. Just before the onions are ready add the garlic for a short while.
Place onions and garlic at the edge. Increase temperature and sprinkle 1TSP sugar into the middle. When it slowly becomes liquid (caramel) add the tomato paste.
Mix the tomato paste with the sugar and fry for 1-2 minutes.
Then mix the tomato paste and onions and roast everything together.
Now add the wine and reduce until hardly any liquid is still there. If you pull a spoon through the liquid the gap is closing pretty slowly.
Add the fish soup and season with peppers, salt and pepper. Cook for 30 minutes (this is important). The sauce is getting less and less over the time but don’t worry, we will add the cream afterwards. In the meantime heat up the water for the spaghetti. 2-5 minutes before the noodles come into the water add the saffron and the mussel to the sauce. The temperature drops and we can add the cream. At the same time we put the spaghetti into the water we add the remaining fish to the sauce. Two minutes later add the tomatoes. Don’t add the calamari to early, they might become hard and tough.
The noodles and the fish should be ready at the same time.
And here the gallery. Click on a picture to see a high resolution.