RECETAS Y COCINA

Ingredients

• 4 pieces of hake
• 4 pieces of anglerfish
• 8 large prawns
• 4 large Norway lobsters
• 4 small cuttlefish
• 1 medium squid
• 500 g of saltwater crabs, king prawns or common prawns
• 12 clams
• 2 tomatoes
• 12 almonds
• 8 garlic cloves
• 1 dried seedless pepper ('Romesco' pepper). Or instead, you can use a small spicy red pepper
• 1 slice of bread
• 1/4 l of olive oil
• 1/2 onion
• Salt

Preparation

Fry the crab, king prawns or common prawns in an earthenware dish for five minutes and put to one side.

In the same oil, sauté the tomatoes, onion and garlic (all finely diced) for 10 minutes.

Place the crabs and prawns in an earthenware dish with a litre of water and boil for a further 15 minutes.

Press the cooking juices through a sieve and put to one side.

Fry the 'Romesco' pepper, the almonds, 6 garlic cloves and the slice of bread separately.

Then crush in a mortar to obtain an even paste and season.

Heat some olive oil in a large earthenware dish.

When it is smoking, add the paste from the mortar, diluting it with a skimming spoon for a few seconds.

Quickly add one cup of stock and all the fish and shellfish (hake, anglerfish, prawns, Norway lobsters, cuttlefish, squid and clams), having previously cleaned and seasoned it.

Cover with more stock and cook for a further 10 minutes over a medium flame.

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Presentation

Serve piping hot.

Visitas: 48

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