Fish and shellfish soup
Ingredientes
- 1 gurnard weighing around 1 kg.
- 1/4 rice shrimp or lobster
- 2 units of mussels
- 4 tomatoes, 1 onion, 2 garlic, 1 green pepper and 1 red pepper
- 1 ñora (cherry pepper)
- olive oil
Preparation
Put a pot on to boil and add salt; peel the shrimp, clean the mussels and set them aside. Once the water boils, add the shrimp heads, mussels and gurnard for around 15-20 minutes.
Add olive oil to a frying pan. Then add the chopped tomatoes, onion, peppers, garlic and the ñora. Set it aside after sautéing it.
Remove the fish from the pot. Break it into pieces and set it aside. Add the stir-fry and saffron to the pot. Correct the salt and let it boil for 15 minutes.
After this time, stir everything and drain it through a strainer or similar. Put it back in the pot and add the shrimp and pieces of gurnard set aside.
OTHER INFORMATION
Towns:
Estepona
