A perfect dish to enjoy with your loved ones these holidays.
800 milliliters of fish broth
200 milliliters of white wine
350g of potatoes
1 handful of clams
2 medium calamari
1 clove garlic
180 g of crushed tomato
Extra virgin olive oil
Cut the potatoes, the finely chopped onion and the squid into slices.
Heat the low efficient pro casserole from @cocinaconbra with a little oil. Cook the prawns for a few minutes with a pinch of salt. When they are done, remove them to a plate.
Now cook the squid for a couple of minutes and also remove it to a plate.
In the same saucepan, add a little more oil and fry the onion. When it starts to be transparent, add the potatoes and stir. Now add the white wine and cook for a couple of minutes.
Add the tomato sauce, minced garlic, paprika and squid. Stir and pour in the fish broth. Let cook about 25 minutes.
Meanwhile, cut some bread into cubes and fry in a pan with a little oil.
Pass the bread to a mortar, add parsley and mash everything very well.
Once the potato is tender, add the clams, and the majado and integrate everything very well. Put the prawns and cook a couple more minutes.
Serve the fish stew hot and decorate with a little chopped parsley.