A few months ago my friends Mari and Evangelisa invited us to dinner and I had the surprise that was Fidégua noodle as in Catalonia, because they are experts in a restaurant, El Mirador de Barcelona , Ks, the Lamb, make it much , if you go to Barcelona I recommend food lovely and the place is spectacular, delicious Fidégua, and they wonderful, I got permission to post it here and enseñarosla, It is a dish that is always well quea, important that the noodles toasted, the fish stock this well done and the squid and clams are first, and success is guaranteed, I queveais paa espectacularde barcelona site as I leave the link so you see it…. http://www.elmiradorbcn.com/
Hope you enjoy
FUMET
As I said before there are different ways to make a good fish stock, go to verlas
FUMET by Marisco.
Shrimp shells and heads, olive oil, water that covers, to
We put oil in a pan, fence when hot add the shrimp heads and shells,
and sauté well, in this way we can put a jet of flaming brandy and a little, add water
cover up, y sal, had a Chinese or a skip purees and filter with. Fine sieve broth,
reddish stay and great seafood flavor, you can put a cover on ice chips and
freeze it and use it as a seafood pills.
Fumet fish
Used thorns heads. Raspas heavy, no fish like grouper or monkfish that provide a
large amount of flavor and gelatin broth, and we can use the fish according to the stew that will do
, for example, whether to make a dish of stewed eel, You can use the tail of the eel to
el caldo.
1 kg of fish espinas roca, 5 liters, 2 carrots, 1 onion, 1 celery, a few peppercorns
Black, 4 the 5 bay leaves, some dill.
We put the ingredients in the pan, less species, warms the water as it goes
foaming because it takes out a lot of impurities, from which it starts to boil add the
species and left half time and off, let it rest a bit and filtered with gauze to
none left spine. Booked.
Ideal for sauces or soups.
FIDEGUA CATALAN
ingredients:for 6 people
300 grs, fine noodles
3 cuttlefish calamares
200 grams of clams
200 g prawns
1/2 onion, virgin olive oil
1/2 Leek, 3 cloves of garlic
For the fish stock
Rockfish
Leek, onion, a pair of chips and water
It is placed in a deep pan and put the fire at least 1 snuck hour reserve.
PREPARATION
Peel the prawns, with heads and skins make a fish stock, we filter and reserve.
We put the clams in a bowl of water with salt.
We put the noodles in a pan and roast in the oven until golden, Subject.
We put in a paella pan oil fund, Finely chop the leek and onion, braise well,
we add, squid cut into pieces, rehogamos, add clams, and if we fish it
we, add noodles. We cover broth, at this point we can put on the fire and let
curdle or put in the oven and let it curdle, a symbol of this fact is that the noodles are made
peak.
It is served by a Aioli.
Mar frames
MARR PINTAAA MORE THAN ME NOW buenaaa eat a PLATITOO … BESITOOOO