Treat yourself to a fish feast


Esta publicación está disponible en: es

  • 2 onions
  • 1 leek
  • 2 cloves garlic
  • 2 ripe tomatoes
  • Bay leaf
  • Saffron
  • Salt and pepper
  • White Wine
  • 2 squid
  • 300 gr. clams
  • 300 gr. mussels
  • 500 gr. shrimp
  • 500 gr. monkfish
  • 3 l. fish stock
  1. Saute the finely chopped garlic, onion and leek with a drizzle of olive oil in a frying pan
  2. Once the vegetables are soft, add the saffron, bay leaf, ripe tomato, white wine and fish stock. Cook for half an hour, and add the chopped fish and shellfish.
  3. Let the seafood stew for about 10 minutes, season with salt and pepper and serve.
You can add rice or sliced potatoes 15 minutes before the end of cooking to further enhance the dish.