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Fish stew

By Chef Julio Torralba Valero

Cookware:

4 Qt Saladmaster Titanium Pot

Ingredients:

  • 600 g sliced fish (monkfish, hake…)
  • Fish bones
  • 1 potato
  • 1 shredded ripe tomato
  • 1 chili or black pepper
  • 1 teaspoon of sweet paprika
  • Chopped parsley and garlic
  • Salt
  • 8 prawns
  • Low sodium fish stock or water
  • Optional grated almond (75 g)

Elaboration

  • Prepare the 4 Qt Saladmaster Titanium Pot
  • Add to the cold pot the chopped potato in cubes of about 2 cm
  • Add the grated tomato
  • Add a teaspoon of sweet paprika
  • Stir well
  • Include a chilli or black pepper
  • Add salt to taste
  • Incorporate the fish
  • Cover half of unit with broth or water
  • Season with garlic and chopped parsley
  • Add the prawns
  • Cover up
  • Set the temperature to medium power
  • When you click continuously, lower the power to the minimum
  • Cook for 15 minutes
  • Serve hot

Options:

  • Grated almonds can also be added when parsley is added to give more consistency to the final broth