Make this delicious lobster and sea bass stew – La cazuela Martínez, as served at the hip Martínez restaurant at the top of Montjuïc hill in Barcelona.
Recipe: Lobster and sea bass stew
300 g monkfish
300 g tomato sauce
1 clove of garlic
1/2 l fish stock
salt and oil
Open thelobster lengthwise, separate the head from the body and break off the claws. Cut the monkfish into 2 pieces, each weighing about 150 g. Pour a little oil, garlic and chilli into a large saucepan and leave to infuse. Fry the lobster and fish in the oil mixture. Fry the lobster first on the shell side and then on the flesh side together with the fish. When the lobster and fish are browned, pick them up. Let the lobster and fish rest.
Now put the potato slices, tomato sauce, paprika and dry sherry in the pan. Reduce the liquid so that the alcohol evaporates and then add the fish stock. Reduce the sauce further. Season with salt.
Add the monkfish and when tender, carefully add the lobster so that it does not become overcooked and dry. Finally, put the pan in the oven for 3 minutes at 200 degrees.