today's recipe we made with hake, but you can it with other fish of your choice, including rape. It's worth the probeis it is really good and is very convenient for when we have guests, it is ready and we will only be heated at the last minute.
INGREDIENTS:
a hake or whiting fat squid skewer
2 300 gr. Cockle
¼ kg.
shrimp 1 onion 2 cloves garlic
2 tablespoons chopped parsley 4 tablespoons
homemade tomato sauce
A
splash of white wine and olive oil salt and white pepper.
A little flour.
MODE DO:
you ask the fishmonger to open the fish in two backs, we remove the spine and the right pieces (if you prefer you ask that you make slices). Wash, dry and book on one side the loins and the other heads and spines. Clean squid, cut into slices and set aside. Put in water with sea salt cockles. Peel the prawns and reserved. Bring water to boil and make a fish stock with shrimp shells and the remains of fish. Strain and reserve. Put oil in a skillet and when hot go fish fry in batches that you previously lightly seasoned and floured (dipped in flour on both sides and shake well to remove excess). Lo vamos colocando en una cazuela grande:
MODE DO:
you ask the fishmonger to open the fish in two backs, we remove the spine and the right pieces (if you prefer you ask that you make slices). Wash, dry and book on one side the loins and the other heads and spines. Clean squid, cut into slices and set aside. Put in water with sea salt cockles. Peel the prawns and reserved. Bring water to boil and make a fish stock with shrimp shells and the remains of fish. Strain and reserve. Put oil in a skillet and when hot go fish fry in batches that you previously lightly seasoned and floured (dipped in flour on both sides and shake well to remove excess). Lo vamos colocando en una cazuela grande:
En ese mismo aceite, pochar la cebolla y los dientes de ajo que habremos cortado en brunois . Cuando esté blandito, añadir las rodajas de calamar y saltear. Retirar y añadirlas a la cazuela de la merluza. Añadir las gambas y en cuanto estén pasarlas a la cazuela del pescado. Añadir los berberechos hasta que se abran. Sacarlos junto con lo anterior.
Incorporar la salsa de tomate, mover para mezclar y añadir el vino. Dejar un par de minutos para que evapore el alcohol. Incorporar poco a poco el fumet de pescado. Dejar que cueza todo junto unos minutes. Shred. Incorporate the parsley and correct the seasoning. Add the sauce to the pan of fish and cook for 3 minutes to blend flavors. Serve hot.
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