A beautiful fish stew from my dad inlaw!
Ingredients
- 200 gr mussels
- 200 gr clams
- 200 gr langoustines
- 1 tablespoon sugar
- 1 green bell pepper
- 400 gr chickpeas
- 1.5 white onion
- 3 cloves of garlic
- 1 tablespoon pimenton
- 1 teaspoon saffron
- 1.2 liter of veggie broth
- 200 grams of tomato frito
- 2 bay leaves
Preparation
First soak the clams in a bowl of cold water with salt to clean them. They will rinse themselves out. Then clean the mussels well with a knife so that there is no residue on them and rinse them well under cold water. For the prawns, you can choose either peeled prawns, or ones with the heads still on. The choice is yours.
Cut the onion into rings and the bell pepper into thin strips, and crush the garlic. Heat olive oil in a large low saucepan and fry the onion with the bell pepper and garlic. After a few minutes, put this on one side of the pan and add the prawns. Let them fry for 2 minutes and then remove them from the pan and set them aside. Stir the vegetables back into the pan, add the pimenton and chickpeas and stir very quickly. Then add the tomato frito while stirring and let it simmer for a while.
Add the stock and let it come to a boil before turning the heat back to low. Add the saffron, salt and pepper and stir again! Add the mussels, clams and king prawns to the delicious red sauce and let it bubble for about 15 minutes until all the shells have fully opened. Stir well so that everything is well incorporated into the stock and serve immediately with fresh bread.
Voilà, a delicious ‘guiso’ that will make you want to immediately get a second serving!
Did you make this recipe? I’d love to hear what you thought!
