Poisson à l’espagnole {Catalane} (sauce marinière), un plat gourmand qui vous fera voyager.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock is lower in calories and suitable for vegetarians.

Prepare the fish by cutting it into steaks if necessary.

Peel the shrimp and reserve the shells for making the fish stock.

In a pot, combine shrimp shells or fish carcass with 40cl of water, 2 bay leaves, 1 onion studded with 2 cloves, 1 garlic clove, salt, pepper, and pepper mill. Bring to a boil and simmer to create a fish stock.

In a separate pan, melt 30g of butter and sauté the chopped onion and garlic until translucent.

Add the squid rings and cook for a few minutes until tender.

Stir in the flour and cook for a minute to create a roux.

Gradually add the filtered fish stock while stirring to avoid lumps.

Add the fish steaks and shrimp to the sauce, cooking until the fish is cooked through and the shrimp are pink.

Finish with a drizzle of olive oil, chopped parsley, salt, and pepper to taste.

Cooking Techniques

Spice Level:

Allergens