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Empty CartSeafood stew
- Duration: 30 min
- Amount: 4 People
Ingredients
- 150g Red mullet
- 150g Monkfish fillets
- 250g Cleaned ray
- 4 Sardines
- 4 Shrimps
- 4 Fillet of turbot
- 150g Clams
- 2 Medium onions
- 1 Red pepper
- 2 Ripe plum tomatoes
- 4 Medium potatoes
- 2 Garlic cloves
- 2 Bay leaves
- 150ml Olive oil
- 1 Sprig parsley
- 1 Glass white wine
- 1 Small jar seasoned tomato
- 1 Tbsp pepper paste
- Freshly ground black pepper and Sea salt to taste
Method
Clean the fish fillets, peel the shrimps and wash the clams.
Cut the onions into semicircles, julienne the peppers, chop the garlic and peel the potatoes, cutting into 1-cm slices.
Start to arrange the raw ingredients in a terracotta, porcelain or stainless steel pot, alternating the fish with the potatoes and the mix of onions, peppers and tomatoes.
Season each layer with salt, pepper, chopped parsley, chopped garlic and some pepper paste.
Repeat the layers, choosing the toughest fish pieces for the base of the pot and the most delicate for the last layers.
When complete drizzle with white wine and olive oil and cook over a very low heat for 15 to 20 minutes, and completing the final quarter of the cooking time removed from the heat and just with the heat of the pan.
Serve with toasted ‘pão caseiro’ (typical rustic bread), as the juices this stew produces are some of the best and most flavoursome.
