Preparation: In two pans, add in each one, ½ liter of cold water, two tablespoons of oil, half carrot cut in half, a tomato cut into four, half onion, a bay leaf and salt to taste, to cook for cooking Separated meat from entire mussels, and squid cut into approximately 3 x 6cm rectangles, in what they boil, reduce the heat and leave 10 minutes over medium heat and without covering, remove and reserve the meat, strain and meshery the broths, reserve .
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make marine hake with mussels and squid: |
| INGREDIENTS :: • Virgin Olive Oil • Garlic • Calamar Grande • Meat of mussels • Onion • Guisantes • laurel • Melluza • Fresh pars White wine • carria |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with white wine |
Ingredients to make marine hake with mussels and squid:
2. In a pan and over medium soft heat (without burning the aromatics), it aromatizes a tablespoon of oil with a garlic cloves cut into very thin sheets, along with a bay leaves, moving gently and before they take color (a Minute approximately), remove the aromatics, then add in the hot oil a good drone of white wine and a glass of the squid and mussel broth, we climb the fire, and to which we boil we incorporate the fish previously splashed, we leave a couple of Minutes, and turn the other side and incorporate the squid and mussels, and when it boils again, we lower the heat to soft, we cover and leave two to three minutes according to the thickness of the fish, watching that it does not pass or dry too much, it dries too much, Add broth at any time, if necessary.
3. Plaster the fish on broth on a semi-boiling plate, crowned with squid and mussels, add green peas on the crown and sprinkle with very chopped fresh parsley especially the plate.
4. Pairing: For a good pairing with this white fish dish, and containing few seasoned, and small number of spices, I recommend a light, semi-dry or dry white wine.
5. Note: All preparation has to stay, tender, juicy and calm. With shellfish or fish do not wear red wine or soy sauce. With shellfish or fish always use white wine as a seasoning. Use salt to a very low measure in each preparation. Foods are generally calculated at a minimum of 180gr. to a maximum of 200gm. By diner, that is, the entire preparation should not exceed 200gm. Served on the plate. All this is referential, but not exact. If the meat, at least 5 minutes, before preparing they will be better.
