Remove all fish from fish and bears carefully in cold water.
| 🚻 6 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to make shellfish and fish casserole: |
| For 6 people :: 3 fish heads 250 gr. of fillets of Pargo 500 gr. of Robalo 300 gr. of prawns 500 gr. DE CORVINA 500 gr. of mussels (clams) 3 onions. of fresh milk 80 gr. of butter 2 egg yolks 1 tablespoon of fresh parsley salt pepper to taste. |
| ADDITIONAL CHARACTERISTICS: expensive cost |
Ingredients to make shellfish and fish casserole:
2. In a large pot, place the fish heads and prawns, pour 2 liters of cold water, add a little salt and boil over medium heat for 10 minutes.
3. When the broth is very hot, take out the prawns.
4. Cake the broth through a very fine strainer, reserve.
5. Wash the mussels with cold water, floating them carefully with a brush, place them in a pot with 1/2 glass of water and take the high heat until they open.
6. Once open them from the fire, drain them and reserve the broth that has remained after cooking.
7. Remove the mussels from your shell and place them apart on a plate.
8. fix the legumes and cut them into pieces.
9. Put to melt the butter in a large casserole and let the legumes fry over heat for 5 minutes, after this time add the thyme, the parsley and the cooking broth and the fish heads.
10. Let cook over medium heat for 10 minutes.
11. Cuelo everything, put it back to the casserole and cook over medium heat.
12. Add the cooking broth of the mussels and let boil.
13. At this time add the fish cut into pieces, let cook over medium heat for approximately 6 minutes.
14. Drain the fish, then place them on a refractory deep dish, add the mussels and prawns.
15. target the plate in the oven at 280ºF (140ºC) for a few minutes.
16. I will prepare the sauce by mixing the fresh milk cream and yolks, gat vigorously.
17. Add the mixture obtained to the cooking broth of the fish that you have left in the casserole, place the rest of the butter and put everything to heat for 2 minutes over low heat.
18. Then remove from the heat, take out the fish plate from the oven, pour the sauce, condyim with salt and pepper to taste.
19. serve immediately and accompany with toast of bread with garlic.
