BECAUSE THE SEA HAS A RANGE OF CLASES

SEAFOOD CASSEROLE

Ingredients (for 4 people):

  • 1 kg lobster or king prawns
  • 12 prawns
  • 4 large crayfish
  • ½ kg mussels
  • ½ kg grouper fish
  • ½ kg monkfish
  • 1 large squid
  • 1 onion
  • 3 tomatoes
  • 2 leeks
  • ¼ kg carrots
  • 3 garlic cloves
  • Celery
  • Bay
  • Mint
  • Parsley
  • 1 glass of cognac
  • Salt
  • Flour
  • Virgin olive oil

Instructions:
Cut the fish and shellfish into pieces, forming rings with the squid, flour slightly and fry gently in a frying pan with olive oil.
With the unused fish, prepare a broth and set aside.
Place the squid, fish and shellfish cut into pieces in an earthenware dish which is shallow but with a large diameter.
In a separate frying pan, prepare a sauce with the tomato, leeks, onion and aromatic herbs, seasoning to taste. Pour into the dish with the fish. Also add a little of the fish broth, having thickened this with a teaspoon of flour, to thicken the entire dish.
Bring to the boil and perfume with cognac, adding the crushed garlic and parsley. Leave the combined ingredients in the heat for a moment and serve in the same dish.

  • SEAFOOD CASSEROLE