Healthy mediterranean food

People :

4

Soaking time:

12h

Preparation time :

3h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 400g of dry Mongetes Ganxet (or already cooked from a can or jar)
  • 12 large langoustines
  • 2 ½ litres red rock fish stock
  • Langoustine sauce (crustaceans)

For the red rock fish stock:

  • 2 kg of rock fish
  • 500 gr of onion mirepoix
  • 1 head of garlic, peeled and halved
  • 100 g of a fennel bulb emincé
  • 50 g of celery emincé
  • 100 g of red pepper emincé
  • 1 tablespoon tomato paste
  • 50 ml of white wine
  • Saffron
  • Black peppercorns
  • Extra Virgin Olive Oil (AOVE)

For the langoustine sauce (Shellfish):

  • 1 kg of langoustine
  • 3 large onions (Figueres)
  • 10 cloves of garlic with the skin and squashed
  • 5 tomatoes cut into quarters
  • 1 stalk celery emincé
  • 1 leek emincé
  • 100 g of fennel bulb emincé
  • 30 grams of red pepper emincé
  • 100 g of rice
  • 100 ml of white wine
  • 1 tablespoon of Nora or chorizo pepper
  • 1 tablespoon tomato paste
  • Some saffron
  • 4 stems of parsley
  • 1 bay leaf
  • 2 litres of red rock fish stock
  • 500 ml of mineral water
  • AOVE
Preparation

For the ganxet beans:

  1. Leave the beans to soak for 12hours. Drain then place into a saucepan, add the mineral water and a splash of AVOE.
  2. Bring to the boil until cooked through this takes around 45 minutes.
  3. Add salt at the end of cooking then drain.

For the red fish stock:

  1. Clean the fish remove the eyes, gills and viscera and clean in ice water.
  2. Place some AOVE in a saucepan add the onion and fry gently until golden. Add the garlic, sauté the fennel and celery. Now add the tomato concentrate. Allow the water to evaporate from the vegetables then deglaze with the wine and let that evaporate.
  3. Add the rockfish and cover with mineral water. Bring to the boil, skim and cook for 30 minutes.
  4. Leave to infuse for 1 hour, drain using a fine sieve and remove any fat.

For the langoustine sauce (Shellfish):

  1. Sauté the langoustine in a pan with the AOVE, until golden, crush the heads, remove and reserve.
  2. In the same pot, add the onion, garlic, peppercorns and bay leaf.
  3. Brown then add the red pepper, celery, fennel and leek braise well then add the prawns.
  4. Add the rice, ñora, tomato paste, saffron and parsley stems. Pour in the wine and let it evaporate. Incorporate the fish stock and water, boil for 25 minutes. Leave to infuse for 1 hour, drain using a fine sieve and remove any fat.
  5. Reduce until it has the texture of a sauce.

For the prawns:

  1. Separate the head from the body, (the heads can be used for a Bisque Sauce).
  2. Blanch the langoustines for 1 minute in plenty of boiling salted water, drain and cool in ice water.
  3. Remove the tail and shell then set aside.
  4. Quickly brown them in the AOVE just before serving.

Finish:

Bring the beans to the boil in the fish stock then cover, until the stock has reduced by half. Cover with the langoustine Sauce then add the langoustine.

Additional information

People :

4

Soaking time:

12h

Preparation time :

3h

Difficulty:

Media