- 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.
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.
1. Chop the onion into julienne strips and chop the green pepper; Peel and chop the garlic, peel the tomatoes and remove the seeds (you can blanch it for a few seconds, making a cross beforehand). Blend half. Break the other half into small pieces. On the other hand, toast the almonds and mash them in a mortar with some grains of salt and the fried bread.
2. In a low saucepan with a tight fitting lid add the oil and fry the vegetables for 7-8 minutes over moderate heat. Sprinkle with the fish broth, add the paprika, the almond mash, the chopped parsley and the saffron threads. * Put on the heat and let it come to a boil, rectify the seasoning and add a few turns of pepper. Then add the chopped fish and shellfish. Boil for 5 minutes and put the lid on.
3. Turn off the heat and let it rest for another 5 minutes. As a garnish you can put a little boiled white rice. Serve with some toasted pine nuts on top.
* Note: If you don't want to find any bumps, you can mash the sauce and then add the broth.