Abalones stew

Abalones stew

The options about this sea product are limitless! We will learn to prepare this locos recipe with green sauce and soft boiled egg mayonnaise.

Learn to prepare a delicious and original Chupe de Locos (Abalones Stew)

Ingredients

  • 1 Loco
  • 1 Peasant Bread
  • 300 cc Milk
  • 250 cc White wine
  • 1 Peasant bread crumbs
  • 1 Onion
  • 1 Garlic
  • 500 cc Cream
  • 200 g Parmesan C/N Verdes
  • 50 cc Marigold Oil
  • 1 Lemmon

Preparation

  1. Finely slice the locos (The Abalones).
  2. Chop the onions (brunoise) together with the garlic.
  3. Heat the oil in a pot, sauté the onion together with the garlic, add the locos.
  4. Cook for a while, splash with wine and reduce, add the seafood fumet and reduce.
  5. Cut the surface of the peasant bread, take the white crumbs out and keep for the chupe (stew)
  6. Add the bread previously soaked in the milk, cook stirring constantly.
  7. Finally, add grated cheese, rectify seasoning and take out from fire/heat/strove.
  8. Pre- heat oven to 200°c, spread the chupe (stew) in the bread, sprinkle the grated cheese on top of the bread to 180°c.