Easy and healthy, you can put any fish in this stew. If you see rock fish in the market (red mullet, redfish, scorpionfish ...), do not hesitate to use them as they have an extraordinary sea flavor. Of course: do not mix blue and white fish because the cooking times are different. If you use blue fish, you can put some mackerels, sardines, or pieces of tuna or bonito.

Fish and seafood stew

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If you like fish and seafood, you will love this recipe

Ángela

Kitchen: cuisine
Recipe type: Fish

Total time:

Ingredients

1 kilo of fish (you can use hake, monkfish, grouper or even a combination of all, try not to have too many bones).
300 grams of prawns or prawns (peeled; add the heads and shells to the broth).
200 grams of chirlas.
500 g of mussels
200 grams of peeled onion.
1 green pepper
8 tomates
1 liter of fish stock (made with the heads and bones of the fish and the prawns)
1 teaspoon of paprika
A thread of saffron or a pinch of food coloring.
1 sprigs of chopped parsley.
4 tablespoons of extra virgin olive oil
1 handful of raw almonds
1 slice of fried bread
1 handful of toasted pine nuts
A little pepper.
Salt

Preparation

Cut the onion into julienne strips and chop the green pepper; Peel and chop the garlic, peel the tomatoes and remove the seeds (you can scald it for a few seconds, making a cross beforehand).
Crush half. The other half cut them into not very large pieces. On the other hand, toast the almonds and crush them in a mortar with a few grains of salt and the fried bread.
In a low casserole with a tight-fitting lid, add the oil and fry the vegetables for 7-8 minutes over moderate heat. Water with the fish broth, add the paprika, the almond mash, the chopped parsley and the saffron strands.* Put on the heat and let it begin to boil, correct the seasoning and add a few turns of pepper. Then add the chopped fish and shellfish. Let boil 5 minutes and put the lid on.
Turn off the heat and let rest for another 5 minutes.
As a garnish you can put some boiled white rice. Serve with some toasted pine nuts on top.

Notes

If you don't want to stumble, you can blend the sauce and then add the broth.

Recetín

Fish and seafood stew