Mar del Plata port is famous for the fishermen pier which gathers restaurants where you can enjoy among other delicatessen, the seafood casserole.
for 6 portions
| 300 cc. | FISH FUMET (BROTH) |
| 300 g. | SQUID |
| 150 g. | SHELL FISH OF SCALLOPS |
| 150 g. | SHRIMPS |
| 10 units | WHOLE MUSSELS |
| 6 units | PRAWNS |
| 150 g. | CLAMS |
| n/a | SALT |
| n/a | PARSLEY |
| n/a | PEPPER |
| 150 g. | ONION |
| 100 g. | RED SWEET PEPPER |
| 300 g. | TOMATO |
| 2 clovers | GARLIC |
| 200 cc. | WHITE WINE |
Clean squid and cut the tubes in rings and the fins and tentacles in pieces. Clean prawns. Save. In a casserole, with olive oil, sauté onion and sweet pepper cut Brunoise. Add chopped garlic and squids. Then add crushed tomato and cook for some minutes. Add white wine and when alcohol is evaporated, add the broth and cook during 30 minutes. Put salt and pepper. Add the seafood and cook some minutes more. Powder with chopped parsley.
Mussels and clams if you get them alive, have more flavor and sea aroma. to eat them with a drop of lemon, really enhances their flavor.
The sea coast brings different fruits, all of them very tasty. Each latitude offers its creatures, as crustaceous, big and meaty clams and the abundant mussels.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book