Catalan Zarzuela

Catalan Zarzuela

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