The countdown to the arrival of the Christmas It has just started and many people in Spain have started to design the menu that they will serve at home to enjoy with family or friends. We are aware that this can sometimes seem like a complicated task since the main intention is to toast and celebrate with quality dishes.
A main idea could be the following dish prepared by the most popular chef of our country, Karlos Arguinanoin your program Open kitchen. This is a popular fish recipe on the northern coasts and comes with an easy-to-make seafood sauce.
How to make scorpion fish with mussel and shrimp sauce
Also known as ‘it’s estaskabra‘, scorpion fish is a fish that stands out for its tasty flesh, ideal for cooking in the oven. Arguiñano actually prepares these baked dishes. In general, the recipe takes an hour to make and the quantity of ingredients is enough for 4 people.
Ingredients for four people
- 2 itaskabras
- 1 kg of mussels
- 1 leek
- 12 shrimp
- 1 chives
- 1 carrot
- 75 ml of brandy
- 1 tablespoon of flour
- Extra virgin olive oil
- Salt
- Pepper
- Parsley
Scorpion fish recipe with mussel and shrimp sauce
- We clean the mussels and put them in a low saucepan with a glass of 250 ml of hot water. We cover and cook over medium heat until the molluscs open.
- We sneak he broth and we reservejust like the mussels.
- We continue with the fumet. For that, peel the shrimp and we remove the heads and the shells. We reserve peeled tails, shells and heads.
- In a saucepan, heat a few tablespoons of oil and Add the shrimp shells and heads.. we leave blow up for 5 minutes. We pour half a liter of water and we cook for 10 minutes.
- We continue with the sauce seafood. We heat three tablespoons in a saucepan. While, we cut the onion into cubes and put it in the casserole dish.
- We clean the leek removing both the bottom and the top and two or three layers. We cut into thin quarter-moons and add it to the casserole.
- We peel the carrot and we cut it into thin quarter-moons. Also the we add to the casserole.
- We season and sauté for 15 minutes over medium heat. We add flour and mix. After, we pour the cognac and we blaze.
- In the casserole with the vegetables, Add half of the shrimp broth and another half of the mussel broth. and cook over medium heat for 15 minutes.
- We transfer the sauce to a glass to mix, add the mussels and we crush.
- The next step will be extract the head of the lionfish and remove its kidneys.
- We pour a little oil onto a baking sheet. We salt and pepper the back of the scorpionfish and the we place on the tray, with the skin touching the surface.
- We add more oil to the fish and we cook at 225 or 230ºC for 8 or 10 minutes.
- During this time, we jump for a minute the peeled, seasoned and halved shrimp tails in a pan with two tbsp. We add a little chopped parsley.
- At the time of platewe place a layer of sauce at the bottom of the plate and, on top, a fish loin and three shrimps. We decorate with a little parsley.
Properties of shrimp
Shrimp is a food with an interesting nutritional profile, since it It contains fats, is high in protein and contains omega-3 fatty acidswhich are essential for heart health. However, the Spanish Nutrition Foundation (FEN) warns that it has a high cholesterol contentits consumption must therefore be regulated for people who cannot abuse it.
As for minerals, shrimp contains magnesiumwhich contributes to the normal functioning of muscles. He also carries zincwhich contributes to maintaining a correct immune system.
In gastronomy, shrimp allows many types of preparations. It can be grilled or used to make warm and nourishing creams, perfect for combating low temperatures or served as a starter for Christmas or New Year’s Eve.
According to the FEN, per 100 grams of edible portion, shrimp can contain, among other things:
- Energy: 93 kcal
- Protein: 20.1 g
- Water: 78.5g
- Calcium: 220 mg
- Potassium: 266 mg
- Magnesium: 76 mg
- Zinc: 3.6 mg
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