11 Apr Basque-style fish stew
Merluse or hake (fillet) 1 kg
Shrimp 250 g
Apple cider 1 cup
Extra Virgin olive oil 4 tbsp. l
Wheat flour for breading 1 cup
1 medium onion
2 cloves of garlic
Juice 1/2 Lemon
Parsley 1 bunch
Black pepper, paprika and salt to taste
To cook this dish you will need a wide frying pan and a ceramic wide container of medium depth, suitable for stewing. In it, the finished dish is served on the table.
Salt fish, season in flour and fry in warmed olive oil over medium heat until golden brown. Rather, even fry – no more than 3 to 4 minutes on each side. Then you need to transfer this fish to a ceramic container in one layer.
In a frying pan with oil, where the fish was cooked, fry finely chopped garlic and onions. After that, put it in the same place: peeled shrimps, pour cider, salt and pepper to taste, pour in the lemon juice and add finely chopped parsley. Let it boil for 2 minutes and then, with all this sauce, pour the fish on top.
After that, put our fish in a ceramic bowl in a saucepan over high heat, bring to a boil. As the boiling begins, immediately reduce the heat, and, with a very weak, but even boil, continue to simmer the fish in the sauce for 10 – 15 minutes. In this case, the fish should be left to cook in the same position and not turn over. In order not to burn, you can move the dishes themselves. After the sauce is slightly thickened and assumes a uniform consistency – the dish is ready! They serve it in the same ceramic bowl, decorating with greens on top.