Name: Seafood noodle casserole
Yield: 4
Cuisine: cuisine
Ingredients: 200 gr. thick noodles; 200 gr. peeled prawns; 150 gr. clam; 150 gr. diced swordfish; 1 l. fish broth; 2 ripe tomatoes; 1-2 green peppers; half an onion; 3 cloves of garlic; 1 hoja de laurel; pepper; paprika; saffron threads; some anise or fennel seeds; olive oil; shawl

Very typical of Andalusian cuisine, noodles with prawns and clams are a stew that is not too expensive or difficult to prepare. This dish so complete that it warms our stomachs in winter, It can be prepared with as many seafood as we want. Anyway, the basis of the recipe, that is the sauce and the broth have a lot to do with the final result of these noodles to the casserole.

Seafood noodle casserole

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Very typical of Andalusian cuisine, you will like this recipe for Cazuela de fideos a la marinera

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 4

Ingredients

200 gr. thick noodles
200 gr. peeled prawns
150 gr. clam
150 gr. diced swordfish
1 l. fish broth
2 ripe tomatoes
1-2 green peppers
half an onion
3 cloves of garlic
1 hoja de laurel
pepper
paprika
saffron threads
some anise or fennel seeds
olive oil
shawl

Music

Cut the vegetables finely.
First, sauté the pepper, onion and garlic with a little salt in a wide pan with a good bottom of oil. When the vegetables are soft, add the grated or finely chopped tomato.
We also put the bay leaf and let it cook over low heat so that the sauce is very red and concentrated.
Meanwhile, we peel the prawns. We can make a broth with the skins and heads. Substitute the amount of fish broth for the amount of shrimp stock we have.
Add the clams and the rest of the spices to the sauce.
Sauté a little and let them open. Then, we put the fish and the prawns in the casserole. We throw in the noodles, make them dizzy a little and pour in the boiling broth.
Cook the noodles over low heat until soft.
Season with salt before serving them hot.

Image: Lasrecetasdesara