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Vermicelli with Fish - FideuàTheWorldWideGourmet.com

Flavors of Spain

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: About 40 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:91.4 kcal

Proteins:3.3 g

Fats:3.3 g

Carbohydrate:12.2 g

Fibers:0.8 g

Sugar:2.8 g

Cholesterol:22.2 mg

Sodium:47.5 mg

Calcium:24.4 mg

Energy:679 kcal

Proteins:24.4 g

Fats:24.6 g

Carbohydrate:90.7 g

Fibers:6.2 g

Sugar:20.6 g

Cholesterol:165 mg

Sodium:352.8 mg

Calcium:181 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

*Broth

2000

g

fish: bones, rockfish, conger eel, fry (inexpensive small fish sold to make stock)

1

medium onion

1

medium tomato

100

ml

olive oil

5

g

pimenton (chili), salt

1500

ml

water

400

g

vermicelli

250

g

shrimp or prawns

250

g

monkfish

250

g

cuttlefish or squid

1

large tomato

100

ml

olive oil

2

cloves of garlic

15

g

parsley

5

g

pimenton (chili)

METHOD

Making the broth

  1. Cook the onion in the hot oil until lightly browned.
  2. Sauté the fish bones, heads and shrimp shells; add the water and salt, cover and cook for 20 minutes. Strain.

Fideuà

  1. Clean and cut up the fishes and season them, along with the shrimp.
  2. Heat the oil in a paella pan and fry the fish quickly, then set aside.
  3. In the remaining oil, fry the garlic cloves, transfer them to a mortar, and fry the peeled chopped tomato;
  4. add the chili (pimenton) and sauté the vermicelli in the mixture.
  5. Add the broth and correct the seasoning.
  6. When the broth comes to a boil, cook the vermicelli for 10 minutes, add the fish and garlic crushed with the parsley in the mortar and cook 5-7 minutes longer. Serve hot.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

Mention the cooking of Valencia, and rice dishes, particularly paella, come to mind. However, these are not the only recipes from Valencia...

It is said that fideuà was born in Gandia or Denia, when the distracted cook on a fishing trawler that was already out at sea suddenly realized that he had forgotten to bring along rice and had only noodles. The sofrito was ready, the fish and seafood were done and the fish broth was steaming. He decided to make a paella with what he had at hand. The result was a great success and fideuà became another national dish.



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