Fideua Marinera

Ingredients for 4 servings:

• 250 g pasta (similar to macaroni, only smaller; in Spanish: fideos gruesos)
• 1 small monkfish
• 250 g shrimp(s)
• 400 g mussels (clams)
• 1 spring onion(s)
• 1 garlic clove(s)
• Vegetable broth made from carrots, garlic and leeks
• Parsley
• olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sailor-style pasta paella

Clean the prawns and monkfish. Cut the monkfish fillet into pieces, and rinse and clean the mussels. Cook a stock in a steamer using the head, bones, vegetables (carrot, garlic, the green parts of the leek, and the spring onion), salt and pepper, and one and a half liters of water (ready in about 5 minutes). Dice the spring onion and garlic and sauté them in a little olive oil. Then add the pasta and mix well. Add the monkfish, sauté everything briefly, and then add the stock (2 parts stock to 1 part pasta). Bring to a boil again briefly, then add the prawns and mussels. Season with salt and pepper and cook until the stock has reduced and the pasta is al dente (a few minutes). During this time, the mussels will also open. Sprinkle with some chopped parsley and serve. Fideua looks like a paella with pasta and tastes wonderfully of fish and seafood.