March 3, 2022 |

Fish Stew

Fish Stew | Marca Chile

Autor: Inacap

INGREDIENTES

  • 2 tbsp oil
  • 2 onions, sliced lengthwise
  • 1 tsp paprika
  • 1 tomato, peeled, seeded and chopped
  • 1 bay leaf
  • 3 sprigs parsley
  • 1 cup dry white wine
  • 1 cup water
  • ½ cup milk
  • Salt and pepper to taste
  • 4 medallions (5 cm / 2 in thick) of conger eel, kingclip or other white fish
  • 250 g (8 oz) shrimp and scallops or mussels
  • 1 egg yolk
  • ½ cup fresh cream
  • 2 tbsp parsley, finely chopped

INSTRUCCIONES

  • Step 1 – Heat oil and paprika in a frying pan and cook onion until soft. Add tomato, bay leaf, parsley, wine, water, milk, salt and pepper.
  • Step 2 – Bring to a boil, then reduce to a simmer. Cook for 30 minutes.
  • Step 3 – Add fish and seafood and continue to simmer until the fish is cooked.
  • Step 4 – Beat the egg yolk and cream in a small bowl.
  • Step 5 – Add a little broth to the yolk mixture to stop it from curdling, then add the mixture to the saucepan. Continue to simmer without letting the broth boil.
    Step 6 – Serve the stew immediately, sprinkled with chopped parsley.

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