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Scorpionfish cazuela empaná with potatoes and almonds

Name: Scorpionfish cazuela empaná with potatoes and almonds
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 650 g Red scorpionfish (estimated flesh from 2 fish weighing 1.5 kg total; keep heads and bones); 800 g Potato; 6 g Garlic; 100 g Almonds (toasted); 180 g Tomato; 50 ml Extra virgin olive oil; 3 g Parsley; 3 g Salt; 2000 ml Water

Total time1 h 35 min Preparation 35 min · Cooking 55 min · Resting 5 min

Preparation excluding the indicated waiting: 35 min · Cooking: 55 min · Resting: 5 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Fish: Ingredient to check: Red scorpionfish. Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Scorpionfish cazuela empaná with potatoes and almonds. Scorpionfish has many bones: check the pieces before adding them to stock.

Jump to steps

35 minpreparation excluding indicated waiting

55 mincooking

5 minResting

4servings

2.231 kcalwhole recipe

558 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 35 min Preparation 35 min · Cooking 55 min · Resting 5 min

Preparation excluding indicated waiting: 35 min · Cooking: 55 min · Resting: 5 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Spanish

Allergens

View full classification 11 tags

Diet

Pescatarian

Dish type

Main course

Meal

Lunch

Preparation

Stewing

Appliances

CasseroleBlenderStrainer

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Red scorpionfish estimated flesh from 2 fish weighing 1.5 kg total; keep heads and bones 650 g
Potato 800 g
Garlic 6 g
Almonds toasted 100 g
Tomato 180 g
Extra virgin olive oil 50 ml
Parsley 3 g
Salt Approx. ½ level tsp of fine salt 3 g
Water 2000 ml

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Method

Ask the fishmonger to separate fillets, heads and bones. Simmer heads and bones in water with parsley for 20 minutes. Strain finely into another casserole.
Peel potatoes and cut into rough chunks, snapping the end of each piece. Add to stock and simmer for 25 minutes until tender.
Check red scorpionfish fillets carefully, remove bones and dice. Season with salt, add and cook for 3–4 minutes until cooked.
Peel garlic and tomato. Blend in a chopper with almonds and oil.
Stir the almond mixture gently into the stew and simmer for 2 minutes. Remove from heat and rest for 5 minutes. Serve with parsley.