This time we will see a traditional recipe. This dish is an adaptation of the famous seafood gazpacho manchego made with game birds and hares. In the Alicante coast have been replaced by fish and meat as a result we have this gazpacho sailor.
Ingredients for 8 people. Gambas
24 red (medium) 1 Squid
national median 500 g monkfish
clean bones and cut into small pieces not large
200 Gr homemade tomato sauce
3. L of rice fish fund. (Click for sheet) 1 tbsp
salmorreta. (click for sheet)
2 packs of cakes for gazpacho manchego. (Of those who are already chopped) 2 onions
1 red pepper olive oil. Four tablespoons
Pebrella. C / S
First we itch the garlic with the parsley all very fine and reserve.
A Parisian Gazpachera or will the oil and go Fry onion broinoise we will have cut rather fine.
When the onions begin to get ready you add the red pepper cut into small squares, squid cut into thin slices and the heads of the prawns.
Once the onions and peppers are cooked withdraw the heads of the prawns and they will we get the substance and putting them in a Chinese crushing. The resulting juice will add to the Parisian.
now add some tomato sauce and fry all together after a few minutes add the broth to rice, and season Pebrella
We started cooking at high heat and then went down to simmer for one hour. After this time add the monkfish pieces and peeled shrimp, cook for 10 minutes and add the cakes. Check the salt, when the cake is soft and spongy have the finished dish.
24 red (medium) 1 Squid
national median 500 g monkfish
clean bones and cut into small pieces not large
200 Gr homemade tomato sauce
3. L of rice fish fund. (Click for sheet) 1 tbsp
salmorreta. (click for sheet)
2 packs of cakes for gazpacho manchego. (Of those who are already chopped) 2 onions
1 red pepper olive oil. Four tablespoons
Pebrella. C / S
First we itch the garlic with the parsley all very fine and reserve.
A Parisian Gazpachera or will the oil and go Fry onion broinoise we will have cut rather fine.
When the onions begin to get ready you add the red pepper cut into small squares, squid cut into thin slices and the heads of the prawns.
Once the onions and peppers are cooked withdraw the heads of the prawns and they will we get the substance and putting them in a Chinese crushing. The resulting juice will add to the Parisian.
now add some tomato sauce and fry all together after a few minutes add the broth to rice, and season Pebrella
We started cooking at high heat and then went down to simmer for one hour. After this time add the monkfish pieces and peeled shrimp, cook for 10 minutes and add the cakes. Check the salt, when the cake is soft and spongy have the finished dish.
NOTES
The Pebrella is a Mediterranean herb similar to oregano, its aroma is crucial to the outcome of the gazpacho. The amount will employ depends on your taste, but personally I recommend using it in perspective as it is not nice find too much while eating.
The Pebrella is a Mediterranean herb similar to oregano, its aroma is crucial to the outcome of the gazpacho. The amount will employ depends on your taste, but personally I recommend using it in perspective as it is not nice find too much while eating.
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