Cherni, souquet's seafood and tapioca pearls
Cherni, souquet's seafood and tapioca pearls
2018-08-07 23:01:18
Portions 4
(1 votes)
Loading...Print
prep time
Cooking time
Ingredients
- 1 kg. of Cherni
- Olive oil c / required
Ingredients for the souquet
- Oil neutral c / required
- 2 crabs
- 6 prawn heads
- 1 Onion 1 clove of garlic
- 1 sprig of celery
- 1 fennel
- 4 ripe tomatoes
- Salt to taste
- 100 CC. white wine
- 2 teaspoons tomato extract
- Parsley c / required
- Water c / required
Ingredients for tapioca
- 100 GR. tapioca
- 500 CC. vegetable broth
- 1shallot, chopped
- Oil quantity required
- 1/2 Lima
- 1 Tangerine
Instructions
- Clean the Cherni (fish), filleting and debone. Cut 4 portions and cooked slightly in hot pan with a little oil, cooking for all sides. Place in oven a few minutes.
- Besides Brown in oil, crabs and prawns. Remove and add the cut-up vegetables, Sauté and season. Add crabs and the housings of shrimp and deglaze in white wine. Let evaporate and add the tomato extract, parsley, water. Cook 30 minutes, strain and correct seasonings.
- Apart, saute the shallot, chopped, Add the tapioca and add a little broth, as tapioca duplicate its volume and be transparent. Off the heat add peeled lime and Tangerine wedges.
- In a deep dish have tapioca, a portion of Cherni and hot souquet.
Recipes easy to https://recetasdecocinafaciles.NET /
Leave a comment
Would you like to join the conversation?Feel yourself free of contribute