Ingredients to make mere costa de azahar salpicon:
- 800 to 1 kg grouper in a piece
- 500 grams of potatoes
- 1 and a half onion
- 1 ripe tomato
- 1 tablespoon of flour
- olive oil
- 1 or 2 garlic cloves
- 6 hulled pine nuts
- 3 or 4 toasted and peeled almonds
- 1/2 hard-boiled egg
- 3 tablespoons of white and dry vermouth
- 1 bay leaf
- 1 sprig of thyme
- parsley
- ground pepper
- I jumped.
How to make mere costa de azahar salpicon:
- Peel and de-bone the grouper (reserve the skin and bones and cut into large dice. Peel and chop the onion and tomato. Peel, wash and dice the potatoes.
- Wash the skin and the bones of the grouper; Put them to cook in a liter of water with salt, bay leaf, thyme and a piece of onion for 20 minutes. Crush the peeled garlic, the pine nuts, the almonds and some parsley leaves in a mortar, when reduced to a very fine paste, mix the hard-boiled egg, and once crushed, dissolve it with the vemut and a little fish stock.
- Season the grouper pieces with salt and pepper, dredge them in flour and fry them in olive oil until golden brown; place them in the clay pot.
- In the same oil as the fish, fry the onion and when it is golden add the tomato, fry a little more and add the potatoes that will be left to sauté for a few seconds: add the fish broth.
- Bring to a boil and add it to the fish in the casserole; bring to a boil again, cover the casserole and put it in the oven to continue boiling until the potatoes are cooked. Minutes before being cooked add the chopped mortar.
- Serve in the same cooking casserole.
- This dish can also be cooked instead of grouper with monkfish, it’s great.
