Sea bass stew

Caldereta de corvina is a stew full of flavour and very popular in Spain. Learn how to prepare a dish that everyone at home will enjoy. Let's get to it!

on today's menu




1. Cut the tomato, leak, onion and garlic into very small and thin pieces. Put them to one side, separately.

2. Peel the potatoes and break them into pieces using a knife. This technique will help to thicken the stock naturally.

3. Add 125 ml of olive oil to a pan and fry the peeled king prawns. Put them to one side, separately. 

4. Coat the sea bass in flour and fry it in the same oil until it turns golden. Put it to one side, separately.

5. Together with the used oil, add the bread from the day before, one garlic clove, the almonds and the pine nuts. Once they have browned and permeated with the oil, remove them from the pan and put them in a chopper with a bunch of parsley leaves and a little oil.  

6. Add a little more oil to the pan for frying. To do so, add the garlic, onion, leek and tomato to the pan. Reduce the heat and fry on a low heat. Once these ingredients are cooked, add the potatoes, salt, sweet paprika, glass of brandy and fish stock to the mixture. Leave it to boil for approximately 15 to 18 minutes. After this time, add the chopped mixture to the rest of the mix and stir the stock well so it takes on all of the flavour.

7. Add the sea bass and king prawns to the stock, leave them to boil for 6 to 8 minutes and...enjoy!