SEAFOOD

Saffron fish and seafood matelote

Written by zazi

Practical information

  • Number of people 6

Ingredients

500 g of hake 500 g of monkfish 4 small squids 300 g of eel 1 liter of mussels 6 langoustines 3 onions 3 tablespoons of tomato puree 1 glass of dry white wine 1 cup of olive oil 1 clove of garlic 1 bunch of parsley 1 tip of saffron salt pepper

Steps

Have your fishmonger gut the fish. Clean them, wash them, skin the eel, cut them into sections. Cook the langoustines for 2 minutes in a court-bouillon, peel them. Wash the mussels thoroughly. Place them in a skillet over high heat so that they open. Filter the water through a cloth. Wash the calamari and cut them into pieces. Cut the onions into rings. In a skillet, heat the oil (minus 2 tablespoons) and put the onions to brown; then add the pieces of eel and the squid. Mix the tomato puree with the white wine and pour over the preparation. Leave to cook for 6-7 minutes. Transfer everything to a casserole dish, add a tablespoon of filtered mussel water, mix. Return the oil to heat in the pan and brown the rest of the fish for 5 minutes. Remove them with a skimmer and put them in the casserole too. Cover and simmer, without boiling, for a good quarter of an hour (if necessary add a little liquid: wine + water). Peel the garlic, chop it. Chop the parsley. Mix them with a little oil and a tablespoon of mussel water. Pour into the casserole dish, stirring gently with a wooden spoon so as not to damage the fish. Add the saffron. Add the mussels removed from their shells and the peeled langoustines. Serve immediately. Pour into the casserole dish, stirring gently with a wooden spoon so as not to damage the fish. Add the saffron. Add the mussels removed from their shells and the peeled langoustines. Serve immediately. Pour into the casserole dish, stirring gently with a wooden spoon so as not to damage the fish. Add the saffron. Add the mussels removed from their shells and the peeled langoustines. Serve immediately.

About the author

zazi

Leave a Comment