La Zarzuela (Mathilde)

Ingredients:

• 1.5 kg of monkfish 
• 1 kg of clams 
• 500 g of average mold
•  ten cases 
• 20 prawns 
•  20 lobsters
• 3 small lobsters or lobster 
•  25 cl dry white wine such Muscadet
• ½ glass of cognac
•  40 cl of olive oil
• 4 doses of saffron 
•  200 g cuttlefis
•  100g Serrano ham
• 1 red pepper
• 1 green pepper 
• 3 tomatoes 
• 3 medium onions 
• 2 heads of garlic
• 4 peppers birds
• salt, pepper, thyme, bay

 

Let’s go !

Preparation:

·        -  Make all open shells in 20 ml water and 5 cl of white wine. As soon as they open, remove one of the two shells and set aside.

·        -  Are fabricating a fish stock with the heads of crustaceans, bone monkfish and shellfish juice in a saucepan filled with one liter of water.  -Add 1 onion, thyme, bay. Reduce by half to simmer for 1 hour and a half.

·         - Remove stems and seeds of peppers, peel garlic and onions, chop fine. Boil, peel, seed the tomatoes, and chop roughly.

·         - Fry separately in a pan 10 cl olive oil, prawns, and lobster, lobster cut into 2 or 3, for 5 minutes.

·         - Blanch the pieces of monkfish and squid 2 minutes the shivering water.

·           - In large skillet, pour 40 cl of olive oil, fry 10 minutes made ​​peppers, garlic, peppers, onions, ham. Add the tomatoes, white wine, cook ¼ hour. Add the fish stock filtered, saffron, continue cooking over low heat ¼ hour. Taste, pepper, salt if necessary.

·         - Flambé crustaceans, add the monkfish with the pan. Divide the shells without stirring and cook 5 minutes.

·         Stop the heat, cover of a large towel, dish alone will simmer several hours, the sauce should be fairly consistent. Reheat before serving.