Ingredients to make Miguel A. Roman Patatero Grouper:
- 1 slice of about 600 g of grouper (Epinephelus guaza – L.) of about 2 cm. thick, deboned (reserved spine) and removed the skin (reserved skin)
- 300 g of rice prawns
- 300 g of clams, even more rice
- 200 g of peas (if possible, frozen extra-fine “Findus”)
- 8 Breton shallots
- 20 green asparagus (the first 10 cm from its tip)
- ½ glass (of water) of virgin olive oil
- 8 bite potatoes
- ½ glass (wine) of Moriles or Montilla
- 1 pin (generous) of saffron threads
- 1/2 onion
- I jumped.
How to make Miguel A. Roman Potato Grouper
- In a pot, put two liters of water to cook, together with the grouper’s spine, its skin, half an onion, the heads of the prawns, their legs, their tails and their external defenses and protections.
- In a large casserole, put the oil and heat it over moderate heat.
- Let’s put the grouper in it – properly chopped into 2x2x4 cm portions, that is to say – and let’s brown them.
- Let’s take them out and reserve them later.
- We fry in that same oil, and over a very low heat, the shallots, very finely chopped.
- Let’s add the clams, increasing the heat a little so that, bored, they open up and release their juguillo.
- Produced such a phenomenon, we put the potatoes, peeled and chopped, as well as a liter and a half of the brother from the pot -strained- in the casserole.
- Add the saffron, asparagus and wine. Let’s season.
- When the potatoes start to become soft, add the grouper pieces, the prawns and the peas to the pot.
- Let’s keep cooking ten minutes – scarce (better would be five) – and serve in soup plates.
