Prawn stew

We are in the season of parties and celebrations, for this reason we bring you this delicious recipe for shrimp suquet. Prepare bread because you will need it.

Ingredients:

4 servings

Difficulty: easy

Time: 30 minutes

16 large red prawns

4 Kennebec potatoes

150 ml of stock

chopped fresh parsley

For the sauce:

1/2 onion

2 tablespoons of crushed tomato

extra virgin olive oil

Salt

For the stock:

1 onion

1 tomato

1/2 leek

1 carrot

Prawn heads and skins

Hake head and bones

extra virgin olive oil

2 liters of bottled water

For the bite:

2 tablespoons of ñora meat

1 slice of bread from the day before

1 garlic

A handful of fresh parsley

a few strands of saffron

Preparation:

First of all we prepare the fumet, for this we pour a splash of oil in a high saucepan and sauté the chopped vegetables over high heat, when they start to brown we incorporate the heads of the prawns and toast them too, when they give off a toasted smell we incorporate the head and spine of the hake and toast it. Pour 2 liters of bottled water and cook over medium heat for 20 minutes. We are skimming.

Peel and square the potatoes to cut more or less equal cubes or rectangles. Poach the potatoes over medium-low heat until almost tender. Reserve on kitchen paper.

Fry the slice of bread in a pan with a little oil. Pour into a mortar along with the rest of the ingredients and crush. We booked.

In a 24cm low FOODIE saucepan, pour a splash of oil and fry the finely chopped onion, when it is transparent, add the crushed tomato and fry for 10 minutes. Once the sauce is ready, add the minced meat, the potatoes and cover them with the fumet. Cook until the potatoes are tender.

Peel the prawns without removing their heads, remove their guts and salt them. Add them to the saucepan and cook for 3 minutes or just until they change color.

We serve immediately in the center of the table, sprinkle with chopped fresh parsley and accompany with bread, loooong bread.