Today I put a recipe my mother made for her .. I Photos I've only done this time. In these days of cold and rain sure you feel like a bowl of spoon.
Ingredients 1 monkfish (1,250 g)
1 / 4 kg Potatoes Clam
5
1 piece of bread 4 cloves garlic
A handful of almonds 1 / 2 cup white wine Salt
Parsley extra virgin olive oil For the smoked
: Bone
rape.
2 carrots 1 leek
parsley 2 garlic cloves 1 piece of onion
Development
The first is to prepare the smoked, ie fish and vegetable soup that is the basis of our plate. We
in the pressure cooker all ingredients ie, the central bone of rape, carrots, leek, garlic and onion. In about 10 minutes will be ready, if you do in a normal pot, cook it and you leave tapáis 15 to 20 minutes.
Strain and reserve the broth.
then prepare the paste.
We put in a pot of extra virgin olive oil and fry the garlic and bread.
When starting to brown add the almonds.
aside and put in the bowl of the mixer ...
add a little white wine and perjil, and grind.
reserve.
perola We in the bones of the head chips to fry.
We take and store.
The backs do the rape of small pieces, such as snack. Reserve.
Wash the clams ...
Peel potatoes and cut waterfalls.
Pouring oil, add salt to them. Some are removed and they add all the paste.
sauté a couple of minutes and add the smoked. They are left to cook.
As we clear the bones and took all the meat, but leave seems not enough.
add the pieces of monkfish, beef and clams.
removed and we cook a couple of minutes, the clams will open soon. We let them rest for five minutes.
and serve.
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