Grouper fillet with red shrimps sauce

Difficulty: ★★☆


  • 500 gr. Grouper, (two fillets).
  • 2 Red shrimps.
  • Thick sea salt.
  • White pepper.
  • Extra olive virgin oil, hojiblanca or picual range.
  • Virgin olive oil.
  • 1 Onion.
  • 1 Leek.
  • 1 Carrot.
  • 1 Clove of garlic.
  • 1 Tablespoon tomato sauce.
  • 50 ml. Liquid cream 18% fat.
  • 300 ml. Fish stock for soups

Category: Main course

Plates: 2


Clean grouper fillets and take the bones out. Chop the onion, carrot, leek and garlic in fine brunoise. Peel red shrimps keeping the head and tail, save shells. Heat some virgin olive oil in a Magefesa Royal Stainless Steel Pan and poach vegetables medium-heat until transparent and soft. Add the shells of red shrimps and tomato sauce, fry lightly for some minutes and wet it with fish stock, leave it to cook for 10 minutes low heat. Grind the stock together with the cream with the help of a Magefesa Mixer and strain it. Add some extra olive virgin oil, hojiblanca or picual variety and season to taste.
Brown the pieces in a pan, until well sealed and browned both sides. Pour the sauce into the pan and leave it to cook for some minutes until fish and seafood are done to perfection. Adjust sauce seasoning with additional salt and pepper if necessary. Serve placing the red shrimp on the grouper fillet and pour the seafood sauce all over.
It can be accompanied by sautéed or steamed vegetables.