Catalan Zarzuela
Catalan Zarzuela
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Catalan Zarzuela |
Ingredients
Number of people
-
6
+
1 squid
6 langoustines
6 prawns
500 g of mussels
500 g clams
1 monkfish (monkfish) of 1.5 kg
1 onion
1 carrot
1 leek white
3 shallots
3 cloves of garlic
1 handful of almonds
1 can of tomato pulp
1 glass of white wine
Preparation
TOTAL TIME: 1H40
Preparation: 40 min
Cooking time: 1 h
Step 1
Cook the mussels and clams to open them, set aside.
Step 2
Brown the squid, prawns and langoustines in olive oil.
Step 3
Flambé with cognac.
Step 4
Remove the langoustines and prawns and add the vegetables cut into brunoise (onion, carrot, white leek, shallots, garlic) by browning them.
Step 5
Add the tomato pulp, white bin glass, a little thyme and water from the mussels and clams.
Step 6
Cook uncovered for 35 minutes.
Step 7
Flour the anglerfish and brown it in an oiled frying pan.
Step 8
Add fish, shellfish, prawns and langoustines to the sauce.
Step 9
Thicken with almond powder, simmer for 15 minutes.
Author's note
Recipe handed down by my maternal grandmother.
I add my grain of salt
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