This post is also available in: Español (Spanish)

AuthorPapeoByPepiCategorySalty Recipes

Monkfish, Lobster Tail, Caldereta

1 lb skinless, boneless Monkfish fillets (Cut into quarters)

2 Lobster tails (Optional)

½ lb Mussels

3 Cloves of garlic

3 Tomatoes (Diced)

1 Glass of beer

1 tbsp Paprika

1 l water or fish stock

100 g Peas

4 Potatoes "Chascadas" (Chascadas refers to the potato cut: hold the potato in one hand and, brandishing a knife in the other hand, slice the potato but don't slice it all the way. Instead of slicing it, snap it. This is a great way to thickening the calderetastews

Fresh Italian Parsley

3 tbsp Olive Oil (Virgin)

23 Bay leaves

Salt and Pepper to taste

Chop the onion and the garlic.
Heat the olive oil in a cooking pot, and saute the garlic and the onion until soft.

Add the glass of beer, and wait until the alcohol is fully evaporated

Add the fresh parsley, and the diced tomatoes.

Mix it all well, and let is cook for a 2-3 minutes.

Add the paprika, and mix all ingredients with a wooden spoon.

Add the mussels.

and put the lid on the pot. Let the mussels cook for a few minutes until they are open.Discard any shells that have not opened.

Remove the cooked mussels from the heat, and set aside.

Add the monkfish, and the lobster tail (optional)

Cover everything with fish stock or water, add 2-3 bay leaves, and season with salt and pepper to taste. Let it cook for 10 minutes, and remove the monkfish from the pot, and set aside.

We now add the "Chascadas" potatoes (see the ingredients section for clarifications).
Add the peas.

Once the potatoes are fully cooked (approximately 20 minutes), add the monkfish, and the mussels that we had previously set aside. Let it boil for a few minutes, add the chopped fresh parsley, and serve!

Ingredients