Ingredients
- 1 medium rape
- Good splash Cognac
- 3 tomatoes skinned and finely shopped
- Finely chopped medium onion and a leek
- Pimentón, plenty of chopped parsley.
- 3 cloves garlic.
- Fish stock Rape head
- Puerro
- 2-3 tomatoes with skin split
- 3-4 carrots
- Water and salt
Preparation
- Boil water and add the stock ingredients
- Boil for 30-40 mins removing the scum.
- Meanwhile, fry 3 garlic cloves finely chopped in plenty of oil.
- Chopped the tomatoes and add to the pan. Add some salt. Simmer for 15 mins.
- Salt and coat the rape with flour lightly. Fry the rodajas de rape vuelta y vuelta in hot oil. Remove from the oil.
- Fry the chopped onion and leek until nearly browned in the same oil.
- Add the tomate sofrito and 1 tsp pimentón.
- Add a good splash of cognac and cook for 2-3 mins more.
- Add a glass of the fish stock, stir and add the rape and parsley.
- Leave to simmer for 8-10 minutes.
- Meanwhile put the almejas in a hot pan with a small glass of stock and a splash of cognac. Combine rape and almejas and let stand for 10 minutes before serving.
