Fish Stew

The different types of fish are very typical of the Mar Menor area and give the stew its characteristic flavor. Cook the angler, sea spider, red mullet, John Dory, the onion (in quarter pieces), a clove of garlic and a bay leaf together with several small potatoes in water to which salt has been added.

Poach the ingredients for half an hour on a low heat. Then add the whitings, red and grey mullets and cook for another ten or fifteen minutes.

Add the two fried chilli peppers and two or three cloves of garlic (all of it crushed). Remove the broth from the heat and take out the fish, the angler tail and the potatoes. Remove the bones and leave them with a little broth near the heat. Strain off the rest of the broth, crush the remaining pieces and pass them through a strainer.

Use the broth to prepare the rice, which should be rather soupy. Serve the rice first and then the fish arranged on a separate plate with the potatoes. A rather strong ali-oli sauce is served as an accompaniment.

For the ali-oli sauce
Place the yolks, vinegar and seasoning in a bowl and whisk together well. Gradually pour on the oil, very slowly, whisking continuously. Add the pureed garlic and chopped parsley and correct the seasoning. If the sauce becomes thick during the making add a little vinegar or water.