• Gilles GB

Sarsuela de peix

Mis à jour : mai 24


The sarsuela (sarsuela de peix in Catalan, zarzuela de mariscos in Castilian), is a dish from the Spanish Mediterranean coast, in particular from the regions of Barcelona, Valencia and the Balearic Islands.


The sarsuela is composed of rock fish, crustaceans, shellfish and fried squid, flavored with a sofrito and a picada.






For 4 people, you will need:

  • 800 g monkfish in pieces,

  • 800 g rock fish fillets in pieces,

  • 24 squid rings,

  • 4 prawns,

  • 4 langoustines,

  • 8 molds,

  • 8 shellfish (clams, meadows, cockles, etc.),

  • 1 beautiful tomato, crushed and seeded,

  • 2 heads of garlic (I did say "head", not "clove" !!!),

  • 1 onion,

  • 50 g almonds,

  • 2 liters of fish stock,

  • 15 cl of olive oil,

  • Salt pepper


Preparation:

- Detach and peel the cloves of garlic,

- Brown the garlic cloves in olive oil in a casserole dish (preferably cast iron),

- Once browned, drain and set aside the pods,



Preparation of Sofrito

- Peel and chop the onion,

- Brown the onion in the casserole dish with the same oil used for the cloves of garlic,

- Add the tomato,


Preparation of seafood (shellfish excepted)

- Rinse squid, prawns and langoustines,

- Put in the casserole dish and mix gently,

- Cook over medium heat,



Preparation of the Picada

- Put cloves of garlic and almonds in a mortar,

- Grind until a paste is obtained,

- Dilute the dough in the fish stock,




Cooking fish

- Boil the fish stock in the casserole dish,

- Add the monkfish pieces,

- Add the pieces of rock fish,

- Cook over high heat for 7 to 8 minutes, stirring the casserole,

- Add the shells and make them open,

- Adjust seasoning,


Sauce finish

Mix the sauce in a hand blender to homogenize it and give it a creamy consistency,


Presentation

- Place monkfish and fish on the plate,

- Surround squid, crustaceans, mussels and shellfish,

- Coat with the sauce,

- Serve with garlic croutons.





And to accompany this, failing to find a local wine, I think of a rosé from Bordeaux, a Bordeaux Clairet from Château Penin or a rosé from the Pays d'Oc, a Marius Rosé d'Oc from Michel Chapoutier, both less than 10 €.

And that's enough to bring sunshine on your plates while waiting to be able to go and taste this beautiful Spanish recipe on site, I'll see you soon for new articles.











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