Four servings:100 g rice; 1/4 k angler fish; 1/4 K of clams (whether fresh or
frozen, soak the clam in brine water to get rid of the sand they may content; 1/4
K mussels, 2 garlic cloves; 1 onion, finely chopped; 1 tbsp of tomato purée;
Olive oil, salt, 1 bay leave, parsley, and some saffron.
Step 1: Prepare the fish stock by simmering the fish's bones, head and other
parts that are not commercially viable, together with the bay leave and the
parsley. Simmer for 20 minutes, sieve the stock and reserve it for a later use.
Any fish stock must no simmer more than 20 minutes with the fish bones, or
other elements, as it would turn bitter to the taste.
Step 2: Fry the onion and the tomato to produce the sofrito base; add some of
the fish stock previously reserved (2-3 tbsp) to thin out the sofrito base, and let
the preparation simmer for 10-12 minutes on a mild fire. Next, add the whole
amount of fish stock, let it reach boiling point and add the rice, and 8 minutes
later add the fish cut into pieces and the clams and mussels without their shells.
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Lobster Casserole (Caldereta de bogavante) (13)

13