Mariscos a la costa brava (shellfish in spicy tomato sauce)

Ingredients for Mariscos a la costa brava (shellfish in spicy tomato sauce)

Instructions for Mariscos a la costa brava (shellfish in spicy tomato sauce)

To prepare the Mariscos a la costa brava (shellfish in spicy tomato sauce) recipe, please follow these instructions:

sauce:
Heat the oil in a thickened pot. Bring onion and garlic and simmer until the onions are clear, but not brown. Stir chopped tomatoes that are free from skin and kernels. Cook the sardine fillets roughly and bring them tomato sauce, bay leaves, oregano, basil, cayenne pepper, salt and pepper and warm it up. Boil until some of the liquid has evaporated and the mixture is viscous. Bring water, wine, lemon juice and parsley in and style the pan aside.

shellfish:
Hug the tail of the lobster with a large heavy knife and divide it into pieces of 2½ cm thick. Hug the claws off and split the body long and then cross into four parts. Remove bowel and stomach. Take the shield of the virgin hips, but let it sit on the tail. Remove the intestine. Blame them under running cold water.

Heat the oil in a pan and add the lobster pieces. Turn the pieces and simmer 3-4 minutes until the skull starts to turn red. Move the lobster pieces onto greasy paper. Put the virgin lobster and mussels that have been boiled and peeled out of the skull, on the forehead and stir them with stirring for a couple of minutes. Let them drip off.

Bring it all to the sauce, bring it to the boil and simmer about it. 10 minutes under low. Taste the dish and serve it right from the pot.