INGREDIENTS
- – Haddock fillet 500 g.
- – Fillet of Grouper 500 g.
- – Prawns 250 g.
- – Mussels 250 g.
- – Blanched squid tentacles and fins 250 g.
- – Clear squid tube 250 g.
- – Peas 50 g.
- – Tomato sauce 2 cups.
- – White wine 1 glass.
- – Garlic two cloves chopped.
- – 2 bay leaves.
- – 1 roasted bell pepper lower into julienne.
- – Chopped parsley 2 tablespoons.
- – Flour 1 cup.
FISH AND SEAFOOD CASSEROLE for followers of seafood and fish to take pleasure in at house with this tremendous simple recipe
PROCEDURE:
1. Season the fish lower into giant items with salt and pepper. Dredge in flour and fry on all sides in a saucepan with oil. Take away and reserve.
2. Add the garlic, bay leaf and white wine, prepare dinner till the alcohol evaporates, add squid, peas, and tomato. Add the seafood and return the fish. Regulate seasonings, add paprika, oregano. Adorn with bell peppers and parsley.
