Grand Krust

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Soups & Creams

Seafood and fish stew

The seafood and fish stew is an exquisite dish, a sure success when we want to prepare a special menu. This is a very typical recipe for the coastal towns across Spain. Originally, the fishermen cooked this dish in the same port when returning from fishing, as it allowed them to exploit the fish and seafood they could not sold on the market. Today, we can prepare it with all kinds of fish and seafood according to our preferences, and the result is always spectacular.

Ingredients

FOR 4 PEOPLE

350 g monkfish
350 g hake
1 pack of Argentinean squid rings 400 g Grand Krust
4 scarlet shrimps Grand Krust
4 Argentinean red shrimp Grand Krust
250 g clams Grand Krust
250g mussels
6 ripe tomatoes
1 large onion
750 ml fish broth
½ glass of brandy
1 glass of White wine
Olive oil
2 garlic cloves
Salt and pepper
100 g white flour.
Note: If we want to make this recipe for 8 people instead of 4, we just have to double all quantities of the ingredients.

Nutritional information

PER 100 GRAMS

Energy 390
Proteins35.8
Carbohydrates 34
Fats9

Pairing

Albariño - Young white wine

You'll need to

Scampi 700 g Spectrum Grand Krust Classic

Step by Step

Pan fry the seafood
Put a frying pan to heat with a splash of oil. Fry slightly (for 2 minutes) all the seafood but the clams and mussels and put them aside.

Pan fry the fish
Season to taste and flour the fish, pan-fryit and put it aside.

Sauté the onion and the garlic
Add the chopped onion and chopped garlic in the same oil that we used to fry the fish and the seafood. Sauté them over medium heat.

Add the Argentinean squid rings
When the onion begins to be translucent, add the Argentinean squid rings and cook for 10 minutes over medium heat, stirring from time to time.

Incorporate the tomato, the brandy and the wine
After these 10 minutes, incorporate the grated tomato and cook everything for 20 minutes and season to taste. Next, add the brandy and wine and let the alcohol evaporate.

Add the seafood
Next, add the fish broth and all the seafood, but the clams and mussels. Cook the entire mixture over medium heat for 15 minutes. Add the mussels and 250 grams of clams (half of pack), and let them cook 5 minutes over low heat.