Spanish Fish Stew |
Prep Time: 15-20 min
Cook Time: about 55 min
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Yield:4
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INGREDIENTS: |
| 5 tbsp |
olive oil |
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| 2 |
large onions, finely chopped |
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| 2 |
tomatoes, peeled, seeded, and diced |
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| 2 |
slices white bread, crusts removed |
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| 4 |
almonds, toasted |
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| 3 |
garlic cloves, roughly chopped |
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| 12 oz |
cooked lobster |
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| 7 oz |
cleaned squid |
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| DIRECTIONS: |
- Heat 3 tbsp of the oil and cook the onions over a low heat for 10-15 minutes, or until golden. Add the tomatoes and cook until they have collapsed.
- Heat 1 tbsp of the remaining oil and fry the slices of bread until crisp. Break into pieces and put into mortar with the almonds and 2 garlic cloves. Pound to a fine paste. Alternatively, process in a food processor.
- Split the lobster lengthwise. Remove and discard the intestinal vein, the stomach sac, and the spongy gills. Crack the claws and remove the meat. Take out the flesh from the tail and chop into large chunks.
- Slice the squid into rings. Cut the angler fish and cod into chunks.
- Season the angler fish, cod, and lobster to taste with salt and pepper and dust with flour. Heat a little of the remaining oil and separately brown the angler fish, cod, lobster, squid, and shrimp.
- Arrange the seafood in a flame-proof casserole as the pieces brown.
- Add the mussels and clams and the remaining garlic and parsley. Set the pan over low heat. Pour over the brandy and ignite. When the flames have died down, add the tomato mixture and just enough water to cover.
- Bring to a boil, then reduce the heat and simmer for 3-4 minutes, or until the mussels and clams have opened. Stir in the bread mixture and season to taste with salt and pepper. Simmer for and additional 5 minutes and serve.
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