Suquet of hake with cuttlefish


Make sure the fishmonger has cut the hake into slices. You have to take the heads of the prawns and separate them, put them in a jar with a little oil and cook them. Add a little broth and with the blender carve everything. Strain and reserve the juice.

Clean the cuttlefish. Carve the onion and garlic. Put in a pan, oil, and fry. Pour the tomato. Add the squid previously cleaned and cook for a while.

Pour the broth and juice from the shrimp heads that we have reserved. Reduce the juice and toward the end of cooking add the hake, prawns and muscat.

After 15 minutes put out the fire, because the fish should not be too cooked.