RECETAS Y COCINA

Ingredients

• 1400 g of rock fish (red mullet, sea bream, pouting, gilthead bream, scorpion fish...)
• 500 g monkfish
• 1 hake "neck"
• 12 clams
• 1 onion
• 2 leeks
• 3 carrots
• 2 tomatoes
• 1/2 glass of brandy
• 200 g of "sopako" bread (Basque "soup" bread)
• 3 tablespoons oil
• Water
• Salt

Preparation

Put the water and salt on to boil in a stewpot and add half of the onion and one leek, both chopped.

Then add the fish, chopped into pieces, and let simmer for 15 minutes.

Remove the fish, flaking it and removing bones, and pass the stock through the mouli.

Heat the oil and add the remaining onion and leek, chopped carrots and peeled, chopped and deseeded tomatoes.

When done, whizz the vegetable mixture in the blender and then pass it through the mouli.

Pour back into the pot and cook for another 15 minutes.

Add the open clams and flambeé everything with the brandy.

Put everything into a serving dish with the stock, sopako bread, broken into tiny pieces, and the flaked fish.

• 2.53
• 1
• 2
• 3
• 4
• 5

Votos Totales: 38

Visitas: 50

Buscar Término

Comparte