Recipe for Arrossejat with noodles from Tarragona
Ingredients to make Arrossejat of Tarragona noodles:
- Ingredients
- A piece of conger eel of 300 grams.
- 2 slices of hake (200 grams)
- A large anglerfish head
- 600 grams. of hake and rooster bones and 6 galleys (can be replaced with whitebait)
- 250 grams. of fat noodles
- 1 liter 600 ml of mineral water
- Oil
- Salt
- the bite
- 6 cloves of garlic
- 10 black peppercorns
- 2 medium ripe tomatoes (200 grams)
- 1 large pepper
- saffron thread
How to make Arrossejat of Tarragona noodles:
1
Peel the garlic and cook it over low heat, covered with olive oil. They must be completely poached. Open the Nora. Remove the seeds, and soak covered in hot mineral water for two hours. Next, scoop out the red meat with a teaspoon and reserve. If it is fresh, it will soften much sooner. Blanch, peel, and chop the tomatoes. Put the comfit garlic, black pepper, and lightly toasted saffron in the pan in a mortar. Crush until you make a paste. Add the Nora paste, and the tomatoes, and finish chopping everything.
2
The fumet put the olive oil from having confuted the garlic in a pot (reserve a little to fry the noodles). Make a well-golden sauce with the minced meat to obtain a colored background that gives life to the dish. Add the fish and the cold water. Season with a little salt and simmer for 25 minutes. If you like, you can add a floury potato cut into quarters. Strain and select the fish you want to add to the dish. Adjust the seasoning if necessary.
3
Next, put a little more of the oil used to comfit the garlic in a cast-iron casserole. Sauté the noodles until they take on a little color. Pour the very hot fumet (about 3/4 parts) and boil over low heat for the time indicated by the manufacturer. The broth is measured; however, it is preferable that you add the rest as the stew asks for it. It should be slightly soupy. Let stand for five minutes and serve immediately with a piece of fish (and potato if you have put it).
