One of Portugals Classics adjusted for Xmas with different types of fish and some additional flavors for a special friend. Keep it light. Keep it flavourful. There are no rules (almost ;)
- 4 onions finely sliced
- 600 grams quartered ripe cherry tomatoes. Keep the vines if there and add them to the pan for extra tomatoe flavor
- 200 grams roughly chopped sundried tomatoes
- Safran to taste. Build it up slowly as it should not overpower!
- 5 cloves of garlic
- 3 bayleaves
- One red pepper diced 1.5cm x 1.5cm
- 300 grams fresh mussels(de-beard them!), 400 gram langoustine tail at room temperature, 300 grams king prawns (take the gut out!), 300 gram monk fish, 6 whole langoustines
- Chili to taste recommend 1 tspn of black habanero. Finely chopped.
- 200 Ml Olive Oil
- 40 grams of rinsed capers
- 5 ansjofish filets for structured salt. Additional Salt and black pepper to taste. Remember to salt the fish gently! Remember how much salt you put in! Be cautious not to oversalt it!
- 40 grams of roughly chopped bunch of Coriander and finely chopped curly parsley
- 1 Nice loaf of crunchy bread for dipping or fries, potatoes or rice
- 1 Large castiron pan if you can find one alternatively use another pan you can close.
- 2 Lemons juiced
- Additional 500 Ml water. Remember to check seasoning when you add water. You are looking for soup like consistency! Good viscosity is key i.e. nice mouthfeel!
- Optional: 250 grams of firm potatoes in cubes
- Optional: 300 grams of Carolino rice alternatively take bomba de Valencia paella rice
- Optional: any fish you like
- Optional: Zest of one lemon for the lemon lovers :)
1Heat the olive oil, add the onions and fry for 5 minutes untill translucent, add the garlic, fry for 5 minutes and add the tomatoes, and diced pepper etc. . Add the ansjofish, herbs and spices (keep tasting!! get the right balance). Optional the broth if you go for the rice option. Now add the half the chopped coriander and let reduce. Add some lemon juice at the end.
2First steam the langoustine tail takes around 1 minute per 30 grams, roughly 13 minutes, the langoustines take around 5 - 6 minutes, medium king prawns around 3 - 4 minutes and the monk fish 8 minutes pending the size. Add the ingredients with their respective cooking times starting with the longest cooking time first.. Remember control your temperaturee to avoid burning! And stil get enough heat to steam the fish and seafood.
3Serve with crispy bread or a nice baguette. Pair with a wonderful dry white wine or a great sparkling wine like the one on the picture. Enjoy this feast with friends.