Recipe detail

Name: Rock and shellfish fish stock
Yield: 10
Cuisine: Spanish
Ingredients: 1.0000 tPcs; 300.0000 g; 1.0000 tPcs; 300.0000 g; 2.0000 tPcs; 2000.0000 g; 2000.0000 g; 2000.0000 g; 500.0000 g; 20.0000 l; 200.0000 g; 50.0000 g

Other Rock and shellfish fish stock

21. 9. 2026

Author: Alejandro Platero

Company: Retigo Spain SL

More recipes by this author

Food category: Other

Cuisine: Spanish

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Program steps

Preheating:
250 °C

To view the entire table, move the table to the right.

hornear bresa de verduras, pescado y marisco

Hot air

100 %

Termination by time

00:30 hh:mm

220 °C

100 %

gastro hondo con la bresa, pescado, marisco y sofrito cubrir con agua

Hot air

100 %

Termination by time

01:00 hh:mm

120 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
head of garlic	1	pcs
mrkev	300	g
leek	1	pcs
onion	300	g
celery stalk	2	pcs
morralla	2000	g
head of monkfish	2000	g
galera	2000	g
shrimp heads and shells	500	g
voda	20	l
tomato sauce	200	g
paprika	50	g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	39.3 kJ
Carbohydrate	8.3 g
Fat	0.8 g
Protein	1.2 g
Water	27 g

Directions

Cut the vegetables to make the mirepoix roughly, wash them. Place the vegetables on trays.

Arrange the small fish and shellfish on trays and drizzle with olive oil, toast in the oven alongside the vegetables.

Once all the ingredients are toasted, combine them in a deep gastro, add the toasted paprika with the sofrito, and cover with water.

Cook, let infuse for 1 hour and strain.