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 Recipes |
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Fish and shellfish stew
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| INGREDIENTS: |
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65g Clean Anglerfish steaks
30g Fillet of Gilthead fish
15g Peeled prawns
40g Norway lobster
35g Small lobster
14g Potatoes
For the sauce: medium onion, garlic, parsley, cayenne pepper, chili or "ñora"
Oil
Flour
400 cl. of crab stock or in its place, fish stock
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| METHOD: |
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With a deciliter of oil, brown the previously floured fish and shellfish.
Then, remove these items from the paella and incorporate the finely chopped half onion, garlic, parsley, cayenne pepper and chili to taste, and brown it all together.
Add the equally cut potatoes and dust with a large spoon of flour, then add the fish stock, or in this case, some ladles of crab stock. Leave to reduce and when the potatoes are a few minutes from being done, add the fish and shellfish which has been previously fried lightly.
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Categoria: Fish and Seafood |
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