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Seafood Noodles


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1, 2, 3 Splash into seafood flavours

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Seafood Noodles

  2. 2. SEAFOOD NOODLES CASSEROLE <ul><li>Ingredients for 4 servings: </li></ul><ul><li>For the fish stock: 6 balls of black pepper, half onion, 1carrot, 1 leek, ½ head of a monkfish, 1 tomatoe, 3 garlic cloves and salt. Pour water in a big pot and bring to boil. Add all ingredients and when boils again take away the white foam. Cook for 20 minutes at low heat. </li></ul><ul><li>For the dish: 1 cuttlefish, 1 green pepper, ½ onion, 250 grs of clams, 10 to 12 mussels, 1 mackerel, 1 garlic clove, 8 shrimps and 400 grs of noodles (nº4), olive oil and salt </li></ul>
  3. 3. SEAFOOD NOODLES CASSEROLE <ul><li>Ask your fishmonger to clean the cuttlefish for you. Wash it and cut it. Get a big pan ready with some olive oil and fry the cuttlefish. Watch out! It jumps! Stir. When it becomes pink, add the green pepper cut in small dices. </li></ul><ul><li>When the pepper gets soft add the minced onion and when transparent add the garlic. </li></ul>
  4. 4. <ul><li>When the onion gets golden, add the mackerel (cleaned and coated in flour) fry a bit for both sides and reserve. </li></ul><ul><li>Stir a bit more and add the clams (they have been in salty water to leave the sand away). </li></ul><ul><li>Cover the pan until the clams open. Discard those that keep shut. </li></ul>SEAFOOD NOODLES CASSEROLE
  5. 5. SEAFOOD NOODLES CASSEROLE <ul><li>Add salt to the shrimps and fry in the pan for 2 minutes maximum. Reserve. </li></ul><ul><li>Your stock is probably ready. Keep it warm at lowest heat and add the shrimps heads. 5 minutes before pouring the stock in the pan bring to boil. </li></ul>
  6. 6. SEAFOOD NOODLES CASSEROLE <ul><li>Take the shrimps peel off and reserve. Steam the mussels and reserve. Strain its water and pour into the fish stock. </li></ul><ul><li>Back to the casserole or big pan, throw the noodles and fry them a bit. Stir so that they suck all seafood flavours. </li></ul>
  7. 7. SEAFOOD NOODLES CASSEROLE <ul><li>Stir and add 900 grs of boiling and strained fish stock. Keep the rest in a low boiling, just in case you need to add some more. </li></ul><ul><li>Stir and get the heat high for (see package instructions) I had them for 12 minutes. Taste and add the salt you consider. If you poured the mussels water in the stock watch out, it’s very salty! </li></ul>
  8. 8. SEAFOOD NOODLES CASSEROLE <ul><li>After that time, add the shrimps, the fish and the mussels and some minced parsley on top. </li></ul><ul><li>Take away from the heat, cover the casserole and let it rest for 5 minutes. </li></ul><ul><li>Ready to be devored!!!!! </li></ul>