Soups
Easy
Pork casserole
40 min
Soups
Easy
Recipe of Fish casserole
The fish casserole is a traditional and comforting dish that evokes the flavors of the sea. This easy recipe combines monkfish, hake medallions, langoustines, clams, and crab claws in an aromatic broth with Peruvian touches. It is ideal for a family Sunday lunch when you crave a hearty and flavorful meal.
The preparation starts with a broth made from the monkfish head and shrimp heads, which adds intense flavor. Meanwhile, a sofrito with tomato, onion, and spices like spicy paprika and ground garlic is prepared and added to the raw fish in the casserole. Finally, the strained broth is incorporated, and everything is baked at 180°C until perfectly cooked.
This casserole stands out for its versatility: you can adapt the seafood to your taste or availability. The result is a juicy, fragrant stew perfect for sharing. Serve it with a squeeze of lemon and a cold drink to fully enjoy it.
Prep
30 min
Cook
2 min
Servings
5
Ingredients
Directions
-
1
Take a pot of water and cut the head in half and put it together with the shrimp heads and the sea mouths on low heat
-
2
Take the tomato and onion, cut it in half and the tomato and together with the spices and the chirlas and the prawns. Add it to a frying pan with olive oil over medium heat and in the meantime we put raw fish in the pot. When the stir-fry is done, add it on top of the fish.
-
3
When the broth is ready, add it to the strained casserole and add it to the preheated oven at 180°.
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4
When everything is well done, let's plate up and eat.
