Preparation time: 60 min.
Servings: 6
INGREDIENTS
9 oz of hake
10.5 oz of clam
9 oz of prawn
1.7 oz of diced ham
3.5 oz of peas
1 small onion
2 ripe tomatoes
4 tbsp. of rice
1 sprig of parsley
1 hardboiled egg
2 tbsp. of olive oil
Sweet pepper
Salt
PREPARATION
Place the clams in a saucepan and cover with water, placing them over flame until they open. Then remove the shells and set them aside.
Strain the broth and set it aside as well. Stuff the tomatoes and gather the pulp without the skin and seeds. Clean the hake and chop it; peel the prawn. Place oil over flame.
When hot, add the minced onion and add the ham when the onion is tender. Mix well and sauté for a few minutes with the saucepan covered.
Once it is sautéed, add the grated tomato. Stir and simmer for 3 minutes. Add a little of pepper and stir it well. Add the clam broth, complete to 1.5 L with water.
Add the chopped hake, prawn, peas and salt. Simmer for 15 minutes. Add the clams and hardboiled egg, stir everything and remove from the flame.
