Potatoes to the importance with seafood. Christmas with the richest flavor

These potatoes to the importance with seafood is one of the star recipes of Sundays at home. My son likes them better with meat but to me with fish or seafood they seem brutal.

It is a very easy dish to prepare although I will not deceive you and you have to be patient because it is elaborate. I promero that the reward is a dish with a flavor of 10 that will make happy all who sit at your table.

There are those who first cook the potatoes and then fry them. At home we fry them at the same time and they are delicious very soft but very juicy at the same time and above all connuna incredible sea flavor.

Ingredients

6 new medium-sized potatoes

For the stock

1 kg mussels
4 bay leaves
half a lemon
A glass of water
A glass of white wine
3 cloves of garlic
Medium onion
6 red prawns
300 g white prawns
6 Norway lobster
4 tablespoons homemade fried tomato or crushed tomatoFor potatoes

For potatoes

4 very chopped cloves of garlic
3 tablespoons extra virgin olive oil
1 tray of fresh garlic
1/2 leek, chopped
1 minced onion
1 grated tomato
1 teaspoon sweet paprika
some saffron
150 ml of white wine
6 potatoes, 2 eggs
4 tablespoons of flour

Directions

In a saucepan put a glass of water and another of white wine to boil with 2 bay leaves and two slices of lemon. When it comes to a boil add the mussels and wait for them to open. Strain and reserve the broth. Clean the mussels and prepare them for a snack (we do not use it in the sauce).

To prepare the broth, in the same dry saucepan, add the garlic cloves very chopped in the olive oil and let brown.

We booked 3 red prawns and 3 Norway lobsters to decorate. Peel the remaining white prawns, red prawns and Norway lobsters reserving the bodies on a plate for later. Add the shells and tongs of the crayfish, the shells of the red and white prawns and with the help of a wooden spoon crush them and let them brown. Add the fried tomato and stir well. Add the water to cook the mussels and half an onion without skin. Add two bay leaves and let it boil stirring from time to time.

Strain the broth and reserve in a bowl.

Now prepare the potato sauce. In a low saucepan put the oil and the very chopped garlic to brown. Add the chopped garlic and sauté lightly. Add a chopped spring onion and leek and let sauté over medium heat until the vegetable is soft and golden.

Add the grated tomato, saffron and paprika and turn around until the tomato is well fried. Add the white wine and let it boil. Now it is the turn of the broth (about 350 ml). Let it boil until the broth thickens a little. Transfer to a blender glass and crush until you get a smooth puree and set aside.

Peel and cut the potatoes about 4 ml thick. Lightly salt the potatoes and pass them first through flour and then beaten egg and fry them in plenty of oil until they are well browned.

In the same saucepan where we have prepared the sauce, put the chips. Add the sauce to the saucepan and cover the potatoes with it. Cut the prawns into small pieces and put them on top of the sauce. Let it boil gently covered so that the potatoes take all the flavor of the sauce.

We placed on top the three red prawns that we had reserved and the three lobsters that remained. Cover and let them cook slowly.

Serve with a little chopped fresh parsley

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