Salpicon grouper costa de azahar recipe

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve in the same cooking casserole.
7. This dish can also be cooked instead of grouper with monkfish, it’s great.