Why Am I Dry Before My Period?

Zarzuela ... Dreaming ... Formentera

I know, maybe it's too early to tell, but ... I want to sea.

This morning frost still covered fields and this evening the fog has accompanied me to the door. Perhaps that is why I feel the desire to see the sea ... the white lighthouse in the distance ... the sand between your toes ...

Travelling with the fantasy does not involve major complications.

If I could close eyes ... and here we are, again in Formentera:

our restaurant by the sea, a sky full of stars, face to face and a tasty fish soup: our Zarzuela.

How smell the sea at home.

Ingredients for 2 people (even if the doses are abundant)

1 liter fish soup (ask your fishmonger to trust everything you need to create a comic strip and add a fragrant white onion, celery, carrot, tomato, thyme and cilantro)

1 white onion

1 carrot

3 ripe tomatoes

1 red pepper ½ leek

2 clove garlic 1 sprig of parsley

1 bay leaf 1

saffron powder

20g shelled and peeled almonds

paprika powder

flour to taste with salt and pepper - extra virgin olive oil white wine

qb

Fish:

2 filets of monkfish or anglerfish

2 fillets of grouper or cod

400 g calamari rings already cleaned

400 gr. clam

400 gr. mussels prawns 2

First, prepare the fish stock and cook.

then dedicate yourself to the preparation of the fish: Place the clams in cold water and salt water and change it a few times with an interval about 20 minutes. In this way, the clams will release the sand. Put them after they were rinsed in a pot with a little olive oil, parsley, whole garlic clove and a little white wine to perfume. Let them open. Remove most of the shells and put aside the shellfish.

the same method with mussels, first you have clean running water and to which you have removed the string. You can set aside some shells to decorate the pot. Flour, salt and pepper the fish fillets in a pan and toss lightly with olive oil for a few minutes.

Clean squid and cut it into large pieces.

After preparing the fish stock, you blanch the tomatoes in water, place them in a bowl with ice and cold water, peel and remove seeds. Cut it into pieces. Clean the carrot, white onion, leek and red pepper and cut it all into thin slices. Put the vegetables in a cast iron pan if possible with a few tablespoons of oil. Add the bay leaf engraved, the whole garlic clove and cook for a few minutes, adding broth. Remove the bay leaf and garlic from the pan and then with the help of a blender puree all the vegetables in cream and reduce.

In a mortar or a small blender, blend the almonds, saffron and paprika (the dose of paprika will be adjusted according to your taste).

Then add this mixture to the cream of aromatic vegetables. Now and in the following order will be brought to the fish in the soup kitchen: first squid, then the clams and mussels. Add more broth and cook for 20 minutes.

then integrated to the soup fish fillets (grouper, monkfish) and cook for another 10-15 minutes. Cook the prawns on a plate, add salt and pepper.

Final touch-add shrimp. Cook for a few minutes.

Serve the soup with croutons gratings (to taste flavored with garlic).