Caldereta de Bogavante
Ingredients:
• 2 Lobsters
• 400g Monkfish
• 200g Calamari
• 500g Clams / Mussels
• 1 ½ Onions diced
• 3 Cloves Garlic minced
• 1 Red pepper diced
• 2 ½ Tomatoes grated
• 250ml Cava / White wine (Optional)
• Pulpa de ñora
• 1g Saffron
• 700ml – 1lt Fish Skock
• Season to taste
• Seasoned flour for the dusting the calamari and monkfish
• 50-80ml Olive oil
• Chopped parsley to finish
Click on The link below to buy the red pepper paste:
[ Ссылка ]
Fish Stock
Ingredients
250 grams of fish bones
200 grams of crabs
200 grams of prawn heads
250 grams of rockfish
2 carrots
1 leeks
1 head of garlic
2 onions
2 tomatoes
1 tablespoon sweet paprika
1 tablespoon tomato paste
Olive oil
How to make red stock
1. Chop the vegetables
Scrape the carrots, clean the leeks and celery; wash them. Peel the onions and tomatoes. Chop up all these vegetables.
2. Chop the vegetables
3. Prepare the fish
Wash and dry the crabs and shrimp heads. Clean the fish and wash them with the bones.
4. Prepare the fish
5. Brown the garlic
Wash the head of garlic and dry it well. Cut it in half and brown it lightly in a large saucepan with 4 tablespoons of oil. Add all the crabs and the prawn heads, and brown them as well, pressing them occasionally with a wooden spoon.
6. Brown the garlic
7. Add the vegetables
Add the chopped vegetables and sauté for 5 minutes. Then, add the paprika and tomato, mix well and continue sautéing for 3 more minutes.
8. Add the vegetables
9. Pour the water
Add the bones and rock fish, 4 liters of water and simmer for 35 minutes, removing any impurities that rise to the surface.
10. Pour the water
11. Strain the broth
Remove the broth from the heat, let it rest for 45 minutes and pass it through a fine mesh strainer.
