4 slices of hake - 4 slices of monkfish - 4 slices of grouper - 4 prawns - 4 -8 shrimp clams - 250g squid - 1 onion - 2 tomatoes - 1 cup sherry - flour batter - a little fish stock or fish stock - olive oil, salt and pepper.
FOR THE SALSA-
1 slice of fried bread - 1 clove garlic - a sprig of parsley. Place fish
clean and seasoned in a wringer. Put the clams in cold salted water to remove soil that may tener.Pasar the fish in flour and fry lightly, spreading well drained in a wide pan of mud.
Remove some of the oil and the same skillet saute the chopped onion. When browned add the grated tomatoes, salt lightly and, when the sauce begins to absorb the liquid which gives off the tomatoes, add the wine and let reduce.
then add one or two ladles of broth and after 15 minutes to cook slowly, pass the sauce through a sieve into the saucepan Chinese will place the fire. The fish should be covered by the sauce obtained. From this point you can continue cooking in preheated oven on high 8 minutes with the pan uncovered. TIP-
The sauce can add some saffron lightly toasted.
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