Seafood stew
Instructions
Clean the fish, remove entrails, long wash under running water, then cut the flesh into small pieces of larger fish and let the whole small fish.
Carefully wash the mussels, put them in a saucepan and let them open to open fire and covered container.
Remove the shells remained closed and put in the other heat.
Fry the onion brunoise and chopped garlic in a pan with hot oil, over low heat for 5 minutes, then add the fish and cook until it begins to color.
Sprinkle the preparation with paprika powder, salt and peppercorns, and add with Sherry and white wine.
Private and chilies peppers, seeds and white membranes, then cut the first into cubes and chop the rest.
Add both the vegetables and fish and cook the stew for 10 minutes at moderate heat.
After this time, add the mussels and shrimp tails and continue cooking for another 10-15 minutes, until all the ingredients are soft.
When done, sprinkle the casserole with chopped parsley and serve with boiled rice al dente.
Ingredients and dosing for 8 persons
- 1200 g of fresh seafood to soups
- 600 g of mussels
- 4 tablespoons of olive oil extra virgin
- 120 g of onion brunoise
- 1 clove of chopped garlic
- 2 teaspoons of paprika powder
- 10 grains of pepper
- Salt
- 12 cl of dry white wine
- 4 cl of dry sherry
- 2 fresh chilies
- 300 g of red peppers
- 400 g of shrimp
- 2 tablespoons of chopped parsley