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:
- 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.
- It must be borne in mind that the lobster is cut into pieces while alive. Once all are seasoned, they are reserved.
- Finely chop the onion and place a part as the bottom of the stew.
- 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.
- 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.
- The final point is the langoustines, which introduce a decorative element.
- 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.
- 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.
