OWL KITCHEN

This blog is born in order to save so many recipes that we like the kitchen, we collect every day, either in this wonderful world of internet or from books, magazines and especially of inherited traditions family. Hope you like it and share what I learn every day in my kitchen.
Today we will enjoy a delicious plate of fish, hake in sauce, on this occasion accompanied by sailors products such as squid, clams, mussels ...; yes, have on hand a good slice of bread, you'll need the salsita death is to not stop "wet" to end it. Come up with the recipe.
parsley
The first thing we will do is open the clams (which you will have had a good time on the water with plenty of salt) and steamed kosher kitchen mussels for this in a microwave safe bowl put first the mussels, cover and put on high 3 to 4 minutes, until they open, we took care not to burn and booked on one hand and on the other broth mussels, we repeat the process kosher kitchen with clams (1 and 2).
We cut very tiny garlic and onion and put to fry over medium heat until tender and change color (3), we now add the calamari, which will have previously cleaned and cut into thick rings, and let it fry well ( 4).
Meanwhile, wash, peel the shrimp and reserve the bodies; heads and skins put them to boil in a saucepan with half a liter of water, leave baking 10 minutes, kosher kitchen and snuck aside, most of the cooking liquid and pestle crush well heads and skins, we again casting the resultant liquid (5 and 6).
When the calamari we are sauteed, add the teaspoon of paprika, stir well so that we do not burn and incorporate the wines that we had booked, prawns, mussels and clams (if we see that we are going to miss to cover hake we can add a little water); put them to cook over medium heat about 15 minutes (7).
While we salt the slices of hake and had flour (8), we found that the squid are tender; incorporate hake and shrimp kosher kitchen and let cook about 4 or 5 minutes, add the mussels and clams, have a minute (9), adjust salt, we have boiled eggs sliced, above and sprinkle with dried parsley .
Notes: In many recipes you will see that the fried hake before putting it in the pan, I prefer to do so, because this way you do not add calories to the dish, and the taste does not change, it is so very good and juicy.
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CALANDRITA I love cooking, and delight mine with good dishes. They are happy to be my guinea pig, ha ha ha ... I hope with this blog, to share my great hobby with many people. View my complete profile
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