SEAFOOD NOODLES CASSEROLE

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SEAFOOD NOODLES CASSEROLE

• Ingredients for 4 servings: • For the fish stock: 6 balls of

black pepper, half onion, 1carrot, 1 leek, ½ head of a monkfish, 1 tomatoe, 3 garlic cloves and salt. Pour water in a big pot and bring to boil. Add all ingredients and when boils again take away the white foam. Cook for 20 minutes at low heat.

• For the dish: 1 cuttlefish, 1 green pepper, ½ onion, 250 grs of clams, 10 to 12 mussels, 1 mackerel, 1 garlic clove, 8 shrimps and 400 grs of noodles (nº4), olive oil and salt

SEAFOOD NOODLES CASSEROLE

• Ask your fishmonger to clean the cuttlefish for you. Wash it and cut it. Get a big pan ready with some olive oil and fry the cuttlefish. Watch out! It jumps! Stir. When it becomes pink, add the green pepper cut in small dices.

• When the pepper gets soft add the minced onion and when transparent add the garlic.

• When the onion gets golden, add the mackerel (cleaned and coated in flour) fry a bit for both sides and reserve.

• Stir a bit more and add the clams (they have been in salty water to leave the sand away).

• Cover the pan until the clams open. Discard those that keep shut.

SEAFOOD NOODLES CASSEROLE

SEAFOOD NOODLES CASSEROLE

• Add salt to the shrimps and fry in the pan for 2 minutes maximum. Reserve.

• Your stock is probably ready. Keep it warm at lowest heat and add the shrimps heads. 5 minutes before pouring the stock in the pan bring to boil.

SEAFOOD NOODLES CASSEROLE

• Take the shrimps peel off and reserve. Steam the mussels and reserve. Strain its water and pour into the fish stock.

• Back to the casserole or big pan, throw the noodles and fry them a bit. Stir so that they suck all seafood flavours.

SEAFOOD NOODLES CASSEROLE

• Stir and add 900 grs of boiling and strained fish stock. Keep the rest in a low boiling, just in case you need to add some more.

• Stir and get the heat high for (see package instructions) I had them for 12 minutes. Taste and add the salt you consider. If you poured the mussels water in the stock watch out, it’s very salty!

SEAFOOD NOODLES CASSEROLE

• After that time, add the shrimps, the fish and the mussels and some minced parsley on top.

• Take away from the heat, cover the casserole and let it rest for 5 minutes.

• Ready to be devored!!!!!