Today Loreto, author of the Sabores de Colores blog, brings us a recipe full of flavor that I certainly encourage you to try. This seafood soup has been prepared in a Le Creuset cocotte with a very successful color, the costal blue.

Although I know that with these heat what you want is something fresh, at home it is worth making an exception to enjoy this seafood soup with rice that I bring you today.

It is also true that it is not necessary to eat it boiling and we can always continue it with a salad, so normally one falls in these hot months. In fact, it is the only spoon dish for which I do not mind spending a little more heat. It is ideal for those days when we are not in a hurry and we gather a few around the table. And it is that even if it is summer, for me it is the perfect excuse to prepare a delicious spoon dish, which I like to prepare in my Le Creuset cocotte , if they taste different! Everyone loves it, and if you also have the frozen stock will be ready in no time.


INGREDIENTS (4-6 people)

3 liters of fish stock
½ finely chopped onion
¼ finely chopped green bell pepper
3 tablespoons crushed tomato
2 garlic cloves finely chopped
200 gr white fish in large cubes, clean without bones
12 clean mussels
12 clams
12 peeled prawns (reserve the heads)
2 small squids cut into rings
70 gr round rice
1 lemon
50ml brandy
Parsley
Salt
Pepper
extra virgin olive oil

Shown: Kitchen Craft fruit basket

ELABORATION

1. In our Le Creuset cocotte we heat two tablespoons of oil. Once hot, add the shrimp heads. Cook well, squeezing them to extract all the juice. Once the color has changed, we remove them.

2. Next we add the squid rings and lightly sauté. We withdraw and reserve.

3. If necessary, add a little more oil and start with the sauce. To do this, add the minced garlic cloves (you can use a garlic press ), lightly brown, then add the onion and green pepper. We poach well, it must be at least 15 minutes over low heat.

4. Once the pepper and onion are well poached, add the crushed tomato. Cook until the liquid has completely evaporated and its aroma is not that of raw tomato. Once we have achieved a very dry sauce, we raise the heat and add the brandy, cook for a few minutes until the alcohol has completely evaporated.

5. And now I leave it to your choice: you can grind the sauce with a little fumet or not. That is to everyone's liking. In my case, I added a little fumet and crushed it.

6. Once the sauce has been crushed, we add the stock that must be boiling. Add the rice and cook for 12 minutes.

7. After this time we add the reserved squid, mussels and clams. Cook for 4 more minutes until they open, season with salt and pepper, turn off the heat and, finally, add the prawns and fish.

8. We let rest for 2 minutes, we serve sprinkled with parsley and accompanied with lemon wedges so that whoever wants can give it a touch.

Claudia Ferrer

Comments

Claudia said:

Claro que sí, Begoña! Verás que resultará un éxito, ya nos contarás! Un saludo!

Begoña said:

Es superficil, creo que voy a estrenar mi cocotte con esta receta !! Muchas gracias !!

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