Gazpachos are a traditional dish from the interior, but they also support seafood versions that are just as tasty. This proposal combines the character of the stew with seafood and results in a very tasty and comforting dish.
Ingredients (4 people):
1,5 l of fish stock 800 g of fish (mero, rap, tuna or any fish with firm flesh) · 12 shrimp or prawns · Clams · 1 pack of gazpacho cakes (180 g) · 1 onion · 2 alls · 2 ripe or hanging tomatoes 2 nyoras · 1 spoonful of red pepper · Saffron · Timón and pepper · 10 chopped toasted almonds · Olive oil · Salt.
Elaboration:
· Peel the prawns and reserve the heads and skins.
· Clean and cut the fish. In a saucepan with oil, brown it with the prawns and set aside.
· Fry the nyoras and reserve them. In the same oil, cook the onion and chopped garlic.
· Prepare a mince with the nyoras, almonds and herbs. Add the mince, red pepper, saffron and grated tomato, and let it reduce. Add the stock and cook for a few minutes.
· Add the cakes and cook for a few 10-15 minutes.
· Finally, add the fish, shrimps and clams, and adjust salt. It should be sweet and tasty!
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
