Recipe of Fish and seafood zarzuela

Ingredients

• 1 fresh turnip
• 300 g prawns
• 300 g prawns
• 500 g cockles
• flour for batching
• 1 bay leaf
• 2 onions
• 1 tablespoon sweet paprika
• 2 cloves garlic
• a few drops of Tabasco (optional)
• salt
• oil

Directions

1. 1

   We bought the monkfish whole, the fishmonger cleaned it and left the head aside, so once at home, the first thing was to place a pot of water on the fire, such as 1.5 liters of water, salt, a peeled and whole onion to cook the head for about 20 minutes, over medium heat and covered. The resulting broth is strained and set aside.

2. 2

   We put the cockles in a bowl of water and salt to release any grit they may have, they will be in water while we continue with the recipe.

3. 3

   At the same time that the broth was made, we prepared a pan with oil to fry the monkfish, in our case the monkfish was too big, so we only used half of the body and reserved the other half for another recipe. We put a little salt, roll it in flour and fry it. Once fried, we reserve it.

4. 4

   Chop the other onion very finely, put oil in a pan and sauté it together with the garlic. When the onion is golden brown, remove it from the heat, add the spoonful of paprika, stir and put it back on the fire.

5. 5

   At this time we add the prawns and prawns, we will let them roast on both sides. Once this was done, we added a couple of large ladles of the broth and the cockles drained from the water they were in. Cover and let it cook over medium heat so that the cockles can open. The rest of the broth we have will serve us for another recipe. At the last minute, we added fried monkfish.

6. 6

   Once ready and only if we like the spicy one, we add a few drops of tabasco.

7. 7

   Now all that remains is to open a bottle of wine, we have opened a soft and very very cold rosé.