Fish and Seafood Stew

Recipe offered

RESTAURANT BELUMAR

Ingredients

1 spiny lobster

1 clawed lobster

2 shrimps

8 mussels

2 scampi

2 pieces of monkfish

2 pieces of redfish

4 clams

Good fish stock

1 chopped onion

2 medium potatoes

2 chopped cloves of garlic

1 tablespoon of paprika

1 soup spoon of almond majada (almonds

Parsley

Garlic

Toasted bread)

Salt

Dash of white wine.

Preparation

Sauté the seafood in a deep paella pan. When sautéed, remove from the pan and sauté the onion and garlic. When sautéed, add a spoonful of paprika, a spoonful of flour and the fish broth (enough to make the stew soupy). Bring to the boil and add the chopped potatoes, salt to taste and the wine. To one side, coat the fish in flour and fry in a pan or a deep fryer. When the potatoes are almost cooked, add the fish and seafood and boil for 6 or 7 more minutes over a high heat. Add the almond majada to finish.

Top Tip:

It is advisable to open the mussels and clams in a separate saucepan to steam them in case they have sand in them. Add them last.