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| dificultad |
| medium |
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| preparación |
1 hour |
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| Servings |
| 2 |
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Spaghetti à la marinière
Preparation:
Dice the onion and pepper finely and fry.
Add the finely chopped garlic and tomato. When poached, add the flour and stir quickly for around 3 minutes to prevent it from toasting.
Gradually add the fish stock and the (hot) stock from the cockles and continue stirring.
Season to taste.
Add the Bonito, the cockles, the mussels and the bay leaf and leave to cook to 5 minutes.
Meanwhile, cook the spaghetti.
Once "al dente" and drained, place in a serving bowl and cover with the sauce.
Serve with grated cheese and diced hard-boiled egg.
Note: If you want a finer sauce base, blend to obtain the required texture.
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INGREDIENTS:
250 g spaghetti,
1 can of Rianxeira Bonito in olive oil,
1 can of Rianxeira natural Cockles [reserve the stock],
1 can of Rianxeira Mussels, natural or in brine,
1 dl olive oil,
1 or 2 tablespoons of flour,
250 cc fish stock,
1 bay leaf,
1/2 onion,
1 clove of garlic,
1 red pepper,
1 small tomato,
salt, white pepper and finely chopped parsley.
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