Cut carrots, onions, leek, parsley and garlic in very fine sheets.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make up on seafood bed: |
| 4 slices of 300 gr. Each 250 gr. of clams 250 gr. of mussels 8 fresh porks some twigs of parsley for the sauce 1 glass of oil, 1 glass of white wine 2 carrots half onion 1 leek 1 nabo 1 clove of garlic salt maicena 1 tomato mature peeled |
Ingredients to make up on seafood bed:
2. Next, put a clay casserole in the fire pouring the olive oil, and once it is hot to add the garlic and the laurel.
3. When golden incorporate vegetables and saute over low heat.
4. After eight minutes, add the glass of white wine and the broth that will have released the clams and mussels, having cooked them previously to steam.
5. Let boil for 8 or 10 minutes and put salt to taste. To thicken the sauce add the cornstarch until you get the desired thick.
6. Then pass it for the Turmix and, then, through a Chinese strainer in order to obtain a fine sauce.
7. After storing the sauce in a container or in the same casserole, proceed to pass the monkfish and the prawns through the iron.
8. For the presentation of the dish we will preferably use a tray on which we will see the elaborate sauce, which we have reserved.
9. On this we will have the slices of rappes and the prawns in the same center. Bordering the tray we will put the mussels and clams.
