The fish and seafood boiler is a traditional stew of Spain full of flavor. In each community it is prepared in a way, but the base of the recipe is always the same. However, on this occasion we have opted for the Fish and Seafood Asturian, which differs from the Galician in which, for example, it does not include peas. It is a strong and complete dish that can be done with the fish that we like the most, provided that it is hard meat such as congrium, rapped or hake. It is important to highlight that to get a good boiler the ingredients must be good quality, since the taste is noticeable when the product is good. The fish broth is also better to do it at home with the thorns of the fish and the shells of the prawns. Without a doubt, this is a perfect dish for a family celebration, a meal with friends or for Christmas. Stay in recipes and discover with us how to do the best fish and seafood boiler.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make fish and seafood boiler: |
| 1 kilogram of fish (rappe, hake, congrio …) 12 gambas 1 sepia 1 handful of mussels 1 handful of clams 3 potatoes 1 onion 150 grams of fried tomato 150 milliliters of white wine 5 Window tablespoons of flour 1 liter of fish broth 1 pars |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make fish and seafood boiler:
1. First, prepare the fish broth. To do so, in a pot place the fish thorns, some peels and shrimp heads, a peeled onion, peeled garlic cloves and parsley branches. Cover everything for 20 minutes over medium heat. Once you are ready, tell it and reserve the broth. Onion and garlic can be saved to prepare a sauce, for example.
2. To make the fish and seafood boiler, heat a large casserole with a stream of oil. Pass the pieces of fish through the flour and fry them in the hot oil over high heat for 1 minute on each side. Take them out and reserve them.
3. Saltea the prawns and reserve them. You can put a few with peels and others peeled, since you will have used the shells and heads for the broth.
4. In the same casserole, add a little more oil and let it hot. Meanwhile, peel the potatoes, cut them into slices 1 cm thick and add them to cold a little. Cut the sepia into pieces and add it too. Peel the onion, pike in very small pieces, add it to the casserole and let everything cook until the onion is poached.
5. Add the fried tomato, remove well and pour the white wine. Let it reduce wine alcohol for a few minutes.
6. Add the liter of broth and kitchen the fish and seafood boiler until the potatoes are almost tender.
7. to half cooking, add the clams and mussels.
8. When the tender potatoes are, incorporate the pieces of fish and let everything be cooked for 5 minutes. Finally, add the prawns on top, cook for a couple more minutes and turn off the fire.
9. Let the fish and seafood boiler rest and serve it hot. Although this is a laborious recipe because it includes several steps, you will see that you will have a fish and seafood boiler with potatoes to suck your fingers. All your guests will want to repeat!
