Serves: 2

1 white fish fillet, 300 gr cut into big chunks

6 prawns, peeled

Peeled Shrimps, 200 gr

8 Mussels or clams

1 small onion, finely chopped

2-tablespoon tomato sauce

1 medium potato, chopped into cubes

2 garlic cloves, finely chopped

1 parsley spring, finely chopped

2-tablespoon olive oil

2 cups fish broth or fumet

Fresh or frozen green peas, 100 gr

1 red roasted pepper

4 green blanched asparagus

1 pinch cumin

1 pinch saffron

1 teaspoon paprika

Salt and pepper



In a large saucepan heat olive oil. Add the onions. Season with salt and pepper and cook until softened over medium to low heat. Add the tomato sauce, garlic cloves, the parsley, potatoes, sweet paprika, saffron, cumin, and the green peas. Cook for a while. Add the fish broth and bring to a simmer. Then reduce the heat to low. Add the fish, seasoned with salt and pepper, 5 minutes before potatoes are soft. Add prawns, shrimps and clams or mussels 2 minutes before potatoes are soft. Cook for about less than 2 minutes. Let stand. Ladle the stock very hot into crockpots and top with fish and shellfish.

caldereta zoom

Garnish with asparagus and roasted red sweet pepper fine slices.

Bon profit!

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