'Caldereta de pescado' (fish stew)
Which area of Spain is it typical?
- Autonomous region:
Ingredients: Oil 1 medium onion 1 garlic Parsley Chopped tomato Lobster Small crabs Rock fish Paprika 1 glass of cognac 1 glass of white wine
Place the onion, garlic, parsley and finely chopped tomato to cook with the oil in an earthenware dish.Before the onion begins to brown, add the chopped lobster and small crabs and the cognac.When it has heated, flambé and wait for the flames to go out.Then add the white wine and the rock fish, washed, salted and lightly floured so that it does not fall apart while cooking.Add a pinch of pepper and leave to cook for half an hour.
- First course