Rosada con salsa americana. Pink with American sauce.

rosada fish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner option while tilapia is more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Heat olive oil in the largest skillet available.

Season the rosada fish with salt and optional black pepper.

Sear the rosada fish in the skillet until marked, then set aside on a plate.

Add more olive oil and cook the langostinos with a bit of salt, then set aside.

In the same skillet, cook the heads of the langostinos for a couple of minutes.

Add brandy to the skillet and cook for a couple of minutes to evaporate the alcohol.

Transfer the mixture to a smaller pot.

In a tall pot, heat olive oil and add the leek, garlic, shallots, and carrots with salt, cooking for 15-20 minutes over medium heat.

Add the langostinos and their juices back into the pot along with the tomato sauce and mix.

Pour in the fish stock and bring to a boil, then lower the heat and simmer for 7-10 minutes.

After simmering, blend the mixture carefully and strain it through a colander.

Return the strained sauce to the skillet and heat it up.

Mix cornstarch with a little water and add it to the sauce, stirring until it thickens.

Add the rosada fish and langostinos back into the sauce to heat through before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens