do not know if vosotr @ s you will, but every time I go to my mother's house to spend the weekend look around "Pili Martinez Soria" of all food I'm wearing. (I always insist that I buy "food", but of no use to me because I have to carry me well ...:)
The last time among other things I prepared a few slices of fresh monkfish, squid and prawns for a dish.
Looking for something easy to find on the blog of Alicia Cookbook Canecositas a monkfish stew, although modified a bit to fit my ingredients. I followed your steps and the result could not be better ... A delicious stew!
I put the link to the original recipe http://www.recetariocanecositas.com/?p=214 , which incidentally takes rice but I like the night before did not give it.
Ingredients for two:
- 1 / 2 garlic
-
parsley - a piece of leek
- 75 gr.
oil - salt
- 75 gr.
oil - salt
- two tablespoons of tomato sauce or crushed tomato
- dye (saffron)
- 1 liter of water
- 1 liter of water
- 1 / 2 stock cube fish
- 5 or 6 slices of boneless monkfish
- squid
- 6 or 7
king prawns - 2 potatoes
Traditional Preparation:
1 .- Cut the two potatoes into thin slices, salted and the reserve. Season the monkfish and set aside.
2 .- In a pan put oil and when hot add in finely chopped garlic, leeks and a handful of parsley.
2 .- In a pan put oil and when hot add in finely chopped garlic, leeks and a handful of parsley.
3 .- When the vegetables are catching color add two tablespoons of crushed tomato sauce, water, colorant, the stock cube of fish, king prawns and squid. Cook over low heat and with the pot covered for 30 minutes.
4 .- We tested the stock, and whether to add salt, and add the potatoes and fish.
5 .- When the potatoes are cooked, let stand five minutes and serve.
thermomix Preparation:
1 .- Cut the two potatoes into thin slices, the salted. Varoma brushed with oil, season the monkfish, and place it and the potatoes around. Reserve.
2.- Colocamos el ajo, el puerro y un puñado de perejil. Trituramos a velocidad 7-10 durante 10 segundos.
2.- Colocamos el ajo, el puerro y un puñado de perejil. Trituramos a velocidad 7-10 durante 10 segundos.
3.- Añadimos el aceite, y programamos 5 minutos 100º, velocidad 1
4.- Añadimos dos cucharadas de tomate frito triturado, el agua, el avecrem de pescado, los gambones y el calamar. Programamos 30 minutos, temperatura varoma, giro a la izquierda, velocidad cuchara.
5.- Colocamos el varoma encima con lo que teníamos preparado.
6.- Probamos el caldo, por si hay que rectificar de sal, añadimos el colorante y programamos, 12 minutos, temperatura varoma, spoon velocity shift to the left. Put the basket, instead of the cup.
7 .- let rest 5 minutes and serve!
ready to enjoy!
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