ZARZUELA
Foto: TeRe. B (Flickr). Licencia: CC BY-SA
INGREDIENTS
- 4 slices of anglerfish/monkfish
Ingredients to sprinkle before serving :
INDICATIONS
- First, we put coat the hake and the anglerfish in flour and fry them with plenty of olive oil.
- Once the fish is fried, we place it in an earthenware pot and keep it for later. Then, we gently fry the scampi, langoustines and prawns.
- Next, we grate the onion and put it on the frying pan with hot olive oil and then we add the calamari rings. We stir-fry all together until the onion us brown.
- Also, we grate the tomatoes and sprinkle a pinch of sugar on them for them not to be very sour. We put them in the frying pan and gently fry until the tomato is well boiled looking like a marmalade.
- In a saucepan with water on heat we put some water, salt and the mussels for them to open up. Once they are open, we will strain the broth and keep them for later, removing one part of the mussel shell.
- We put the clams in another pot on heat with a bit of hot water and olive oil covering it with the lid and waiting for the clams to open up. Once they are open, we put them in the earthenware pot.
- Now, we add the white wine to the sauté and let it consume. Then, we add the cooking broth and the cube for fish broth, stirring and letting it cook on low heat for about 5 minutes.
- After that, we scatter the sauté all over the earthenware pot, adding the mussels, the scampi and the prawns.
- Then, we stir all the ingredients in the earthenware pot for the broth to spread all over it and let it all boil with a lid on for 5 more minutes on low heat.
- If we like, we can add some more water, since the salsa will be better if it is a bit more liquid. In the meantime, we crush the garlic, the almonds, two slices of fried bread and the parsley and the black pepper.
- After we crush all of them together, we add some water to the mixture and finally we add to the earthenware pot and let it boil for 3 more minutes, stirring and avoiding that the fish gets sticky in the pot.
- It is important to let everything settle before serving it. In case that we want to reheat it, the best way is in the oven with the lid on the pot.
DINING AREAS
CUISINE
LOCAL RECIPES
