PRIMER CUADRO

miércoles, 3 de julio de 2013

Langostinos con hinojo


Langostinos con hinojo

Langostinos con hinojo (Prawns with fennel)


Vitamin B12 shrimp vitamin C combined with fennel, tomatoes and onion. This dish is served with rice.
ingredients

Yield: 4

1 tablespoon olive oil
1 large onion, chopped
1 fennel (600 g), only the bulb, chopped
1 clove garlic, crushed
1 can of tomatoes (400 g) in juice, chopped
1/2 cup (125 ml) fish stock
1/2 tablespoon fennel seeds
Pinch salt and pepper
Orange zest and juice of 1/2 orange
1 cup (200 g) of rice
A pinch of saffron
500 g shrimp, peeled and deveined
Preparation method

Preparation: 15min> Cooking: 25min> Ready in: 40min

Heat oil in a nonstick skillet over medium heat. Add onion, fennel and garlic. Cook, stirring a bit, until the vegetables are soft. Add the tomatoes with their juice, fish broth, fennel and zest and orange juice. Season with salt and pepper. Bring to a boil. Lower the heat and cover the pan partially. Simmer 12 minutes.
Meanwhile, prepare rice according to package directions, adding the saffron to boiling water.
Return to boil the tomato sauce. Place the shrimp over the sauce. Partially cover the pan and simmer until the shrimp are ready.
Distribute the rice in individual bowls. Top with shrimp and sauce. Garnish with basil as desired.

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