Asturian Caldereta recipe from Casa Fermín

Ingredients to make Asturian stew from Casa Fermín:

• 300 gr. of mullets
• 300 gr. grouper
• 300 gr. monkfish
• 300 gr. of tiñosos or goat
• 300 gr. chopa
• 2 medium lobsters or lubes
• 1 kg. of andaricas or crabs
• 1 kg. of scampi
• 2 onions
• Plain tomato sauce
• 1 bottle of dry cava wine
• Salt

How to make Asturian stew from Casa Fermín:

1. First, the fish are cleaned, removing all the bones, and then they are cut into pieces of regular size so that when serving they can be distinguished from each other.
2. It must be borne in mind that the lobster is cut into pieces while alive. Once all are seasoned, they are reserved.
3. Finely chop the onion and place a part as the bottom of the stew.
4. It is covered with a layer of the toughest fish, the rest of the onion is placed and other fish are added on top of it.
5. On this second layer of fish, spread the tomato sauce and add the remaining fish and crabs, to end up placing a complete layer of lubricant or lobster.
6. The final point is the langoustines, which introduce a decorative element.
7. At that moment, the whole is watered with the cava and it is cooked for 25 to 30 minutes, watching to see if it is convenient to add more sparkling wine.
8. The stew should be served as it comes out of the fire and uncovered when it is distributed on the plates, so that diners can enjoy its aromas.