Share this recipe
Calories
253 (kcal)
Preparation
1 Hour
Author
InacapIngredients
- 18 units of clams in their shells
- 30 units of mussels in their shells
- 6 pieces of conger eel fillet and salmon fillet
- 3 tablespoons oil
- 2 units of large onion chopped in feather
- 2 units of garlic cloves
- 2 units of tomatoes, seeded and chopped in strips
- 1 tablespoons colored chili
- 2 units of fresh oregano branches
- 1 cup white wine
- Salt to taste
- Cilantro leaves
- 3 units of cleaned and cleaned pineapples, halved
- 1 cup peeled shrimp tails
- 18 units of whole shrimps with heads and thawed
- 1 liter of fish broth (Can be prepared with the head of the conger eel)
- onion and aromatic herbs).
Instructions
- Step 1 - Wash and clean the clams and mussels. Set aside refrigerated.
- Step 2 - Season the conger eel and salmon fillets with salt. Set aside refrigerated.
- Step 3 - Separately, sauté the onion and garlic with oil. Season with salt, oregano and chili. Sweat for about 3 minutes over low heat. Add the tomato and cook for a few minutes. Turn off with white wine, cook until reduced by half. Remove from heat and set aside.
- Step 4 - Place the sautéed onion and tomato in a clay bowl. On top of this, place the conger eel and salmon fillets. Around it, put the clams, mussels, piures, shrimps and prawns. Add the fish broth up to the edge and put on the fire. Cook for 10 minutes or until the fish is cooked.
- Step 5 - Serve hot and garnish with fresh coriander leaves.
