Medium

Red scorpionfish with mussel sauce and prawns

Name: Red scorpionfish with mussel sauce and prawns
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 700 g Red scorpionfish (4 cleaned fillets; ask fishmonger to remove spines and fins); 220 g Mussels (estimated meat; buy 1 kg shell-on); 180 g King prawns (edible meat; buy 12 whole prawns, about 350 g); 150 g Leek; 150 g Spring Onion; 100 g Carrot; 50 ml Brandy; 15 g Plain flour; 750 ml Water (250 ml mussels and 500 ml shell stock); 45 g Extra virgin olive oil (10 g stock, 15 g vegetables, 10 g fish, 10 g prawns); 3 g Parsley; 0.4 g Black pepper; 1 g Salt (only if needed)

Total time1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Crustaceans: Ingredient to check: King prawns, Extra virgin olive oil. Fish: Ingredient to check: Red scorpionfish, Extra virgin olive oil. Molluscs: Ingredient to check: Mussels, Water. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Baked red scorpionfish on a mussel and vegetable sauce, served with sautéed prawns.

Jump to steps

30 minpreparation and possible waiting

45 mincooking

4servings

1.755 kcalwhole recipe

439 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 25 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleOvenFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibre

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Clean the mussels and discard broken ones or open ones that do not close when tapped. Steam in a covered pan with 250 ml water for 4–6 minutes. Discard unopened ones, remove the meat and strain the liquid through a fine sieve.
Peel and devein the prawns. Sauté the heads and shells with 10 g oil for 4 minutes.
Add the other 500 ml water and simmer for 10 minutes.
Strain, pressing gently, and set aside.
Chop the leek, spring onion and carrot; soften with 15 g oil for 12 minutes.
Stir in the flour for 1 minute.
Off the heat, pour in the brandy; return without flambéing and boil for 2 minutes. Add 400 ml shell stock and 100 ml mussel liquid.
Simmer for 10 minutes, add the mussel meat and blend.
Preheat the oven to 210°C. Place the red scorpionfish in a dish with 10 g oil and pepper.
Bake for 10–14 minutes until it reaches 63°C. Sauté the prawns in a frying pan with the remaining 10 g oil for 2–3 minutes until opaque and cooked through.
Check the sauce for salt and loosen with a little reserved stock if needed. Serve the fish on the sauce with three prawns per person and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.