Magnificent shellfish stew with fish stock2014-07-21
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Now that it’s the season for paella, black rice and fideuà noodles, we suggest a shellfish “Caldereta” or stew. Use our fish stock and you’ll see how it improves your recipes. Because good ingredients are the secret to recipes that come out delicious.
- 1kg mixed shellfish: Dublin Bay prawns, mussels, prawns, squid, clams and 1/2 lobster.
- 1kg fish: monkfish, sea bream, sea bass.
- 1 green pepper
- 3 tomatoes
- 5 cloves of garlic
- 1 stick of bread
- 1 onion
- 8 almonds
- Salt, paprika, pepper and oil
- Fish Stock
Put about 5 spoonfuls of olive oil in a large frying pan. Chop the onion finely and add it, and when it starts to turn a little transparent add the grated tomatoes.
Season the pieces of fish and add them to the mixture in the frying pan. Stir well. Cook vigorously for a few minutes and then add the fish stock. When it starts to boil, lower the heat and keep the ingredients over the heat for about 10 minutes.
Thoroughly crush the parsley, the two cloves of garlic, the salt, the paprika and the eight almonds and add them.
Chop up a slice of bread, add this to the stew and let it simmer for a further 5 minutes.
Finally, add the shellfish and let it simmer for another five minutes. Add salt as necessary and it’s ready to serve.
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Amandín Product Advantages
Fish stockLa base perfecta para este verano.