1/4 cup of olive oil
1 cup of chopped onion
3 cloves of garlic, minced
4 cups of fish stock (see recipe)
1 1/2 pounds of tomatoes, peeled
1 piece of orange peel
salt and black pepper to taste
2 bay leaves
1/2 pound of shrimp or lobster claws
1 kilogram of fish fillets
Breaded Garlic:
1 bulb of garlic (bengal or filet)
1/2 cup of butter or margarine
1 clove of garlic, minced
1/4 cup of olive oil
1 cup of chopped onion
3 cloves of garlic, minced
4 cups of fish stock (see recipe)
1 1/2 pounds of tomatoes, peeled
1 piece of orange peel
salt and black pepper to taste
2 bay leaves
1/2 pound of shrimp or lobster claws
1 kilogram of fish fillets
Breaded Garlic:
1 bulb of garlic (bengal or filet)
1/2 cup of butter or margarine
1 clove of garlic, minced
Heat the oil in a large pot
Add the onion, garlic, and fry for 5 minutes until the onion is soft
Add the fish stock, tomatoes, 1 cup of water, orange peel, salt, black pepper, and bay leaves
Bring to a boil
Reduce heat, cover, and simmer for 30 minutes, stirring occasionally
Remove from heat
If using lobster claws, cut them into halves while still frozen; if using shrimp, remove shells and clean
Cut the fish fillets into pieces, removing central bones
If too small, leave whole
Prepare the breaded garlic
Cut the bulb into diagonal slices of about 2 cm thick
In a small skillet, melt the butter with garlic
Coat the garlic first on one side and then the other in this mixture
Arrange in layers on a baking sheet and reserve
About 20 minutes before serving, heat the oven to medium temperature (180°F)
Bake the breaded garlic for 10 minutes or until golden brown, flipping halfway through
Bring the stew to a boil again
Add the lobster claws or shrimp and cook covered for 4 minutes
Add the fish pieces and cook for 5-10 minutes
If using shrimp, add now and cook for an additional 4 minutes
Be careful not to overcook
To serve, place 1 slice of breaded garlic at the bottom of a soup bowl and top with the stew
Serve hot, garnished with parsley.
