• ½ kg. of morralla
  • 4 or 5 crabs
  • 4 or 5 mantis shrimp
  • Clams
  • Mussels
  • 1 monkfish
  • Prawns
  • Olive oil
  • 2 ripe, grated tomatoes
  • Saffron threads
  • Thickener (cornflour)
  • Salt
  • 4 cloves of garlic


Put 2 spoonfuls of oil per person in a pot, fry the crushed garlic, add the tomato, the head of the monkfish, the crabs, the mantis shrimp and the morralla, add the water (1 glass per person), salt and saffron and leave to cook for approximately 20 minutes. Strain well and add the monkfish, leave to cook for about 5 minutes.

Add the prawns and mussels, cook for a short time and add a spoonful of thickener (cornflour) diluted in water. Add salt to taste.

Note: the clams should be kept in the fridge for half a day with water and a lot of salt so that they release the sand. Boil them separately. If you want to add the clam broth to the fish broth, strain it through a cloth strainer.