Delicious barley with the delicate taste and aromas of seafood flooding the mouth. We eat it immediately after its preparation, and of course we all love it. That is why we find it on Sunday tables, especially during periods of fasting, but also on daily gatherings, accompanied by a glass of wine or ouzo.
- 250 gr mixed seafood etc.
- 10 pcs mussels etc.
- 250 gr barley
- Or a crushed tomato or two ripe tomatoes passed in the grater
- 1 onion dry for the broth
- 1 chopped onion
- 1 carrot for the broth
- 2 tablespoons garlic (one for the broth)
- Or white wine
- Olive oil
- Salt, pepper, allspice, bay leaves, a little sugar
- In a saucepan put the seafood, onion, carrot, garlic and in a pouch the bay leaf with allspice. Boil for 5-7 minutes. No more because they will harden. Once they boil, remove the seafood with a slotted spoon, but also the bag with the spices, and then mash our vegetables with a hand blender.
- In a saucepan, steam the mussels for 3-4 minutes, carefully remove them and then sauté the chopped onion. Then we add the garlic and the barley, we extinguish with wine, we add our tomato, a little sugar, and slowly the broth from our seafood. stir constantly and add when he drinks the broth slowly add more, until it becomes our juvette.
- Just before the end, make the taste in salt and pepper, add the seafood, mix and serve garnishing our mussels all around.
- You can skip the first step if you already have broth. Just take the second step by sautéing the seafood along with the mussels.