1/2 kg small shrimp
24 mussels
1 fish (about 2 kg, such as sea bass or mullet)
3 cloves of garlic
1 tablespoon dried coriander in grain
1 tablespoon salt
3/4 cup finely chopped green onion
1 cup chopped fresh parsley
4 tomatoes, peeled and diced
To taste, black pepper
4 soup spoons olive oil
1/2 kg lobster meat
1/2 kg crab meat
1/2 kg small shrimp
24 mussels
1 fish (about 2 kg, such as sea bass or mullet)
3 cloves of garlic
1 tablespoon dried coriander in grain
1 tablespoon salt
3/4 cup finely chopped green onion
1 cup chopped fresh parsley
4 tomatoes, peeled and diced
To taste, black pepper
4 soup spoons olive oil
1/2 kg lobster meat
1/2 kg crab meat
Wash the shrimp and mussels very well
Remove the fish head and cut it into pieces
Prepare a broth with the fish head and 5 liters of water, seasoned with salt
When the water starts boiling, add an herb bouquet (salsa, green onion, rosemary, coriander, etc.)
Cook the broth slowly for 1 hour and 15 minutes, covered
Remove the fish head and herbs from the broth
In this same broth, cook the shrimp with their shells for a few minutes, until they're pinkish-red
Remove the shrimp from the broth, shell them, and clean them
Set aside
In the same broth, add the mussels and cook for about 5 minutes or until the shells open
Remove the mussels from the broth and remove their shells
Strain the broth if necessary
Mash the garlic with coriander and salt and add it to the broth
Add the green onion, parsley, and tomatoes
Taste and adjust seasoning with black pepper
Cook slowly over low heat until everything is cooked through
Heat some olive oil in a pan and fry the fish pieces seasoned with salt and black pepper
When the fish pieces are ready, remove them from the pan and remove their bones
Chop the fish into smaller pieces and add it to the broth, along with the lobster, crab, and shrimp
Add a little water to the pan where you fried the fish and bring it to a boil, then add it to the broth
Adequately season and adjust the seasoning as needed
Serves 12 portions.
