You seafood stew should be nice and moist


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  • 4 large monkfish medallions
  • 200 gr. clams
  • 2 onions
  • 1 leek
  • 12 prawns
  • 500 gr. mussels
  • 1 tablespoon flour
  • 1 chili
  • 1 tablespoon paprika
  • 1 bulb of garlic
  • 200 ml. homemade fried tomato sauce
  • 100 ml. cognac or brandy
  • 300 gr. squid
  • 12 langoustine
  • Parsley
  • 500 gr. prawn or shrimp heads
  1. Prepare a fish stock: saute the onion with the chili pepper, the garlic and a good splash of olive oil. Once the vegetables are softened, add the shrimp heads, paprika, a tablespoon of flour and the brandy. Allow the alcohol to burn off, add the tomato and mix well. Cover with 3 l. water and simmer for an hour and half. Strain and reserve.
  2. Fry the medallions of monkfish in an earthenware casserole dish with a splash of olive oil. Once they begin to brown, add the clams, prawns, langoustines, mussels and squid (cleaned and cut into rings). Cover with the seafood stock and allow to cook for 10-12 minutes until fish and shellfish are cooked.
  3. Serve hot with a handful of chopped parsley.
Add a diced potato to enhance flavor.White wine with fruity notes, soft palate, balanced, with fine acidic structure. It’s important to serve the wine chilled.