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Turbot with scallops: recipe from Restaurante Sanmiguel

Ingredients for 6 people: 1.5kg of turbot, 12 scallops, 12 clams, ½ kg of peeled prawns, ½ kg glass of dry white wine, 2 cloves of garlic, 3 chopped onions, ½ kg peeled tomatoes in their own juice, ½ litre of oil, parsley, salt and pepper.

Preparing the sauce:
Cook the oil and chopped garlic in a pan, add the chopped onion and tomatoes, peeled and minced. Let all this cook slowly for about 15 minutes, then season and add the spices.

Preparing the dish:
Place the sliced turbot, scallops, clams and prawns in an earthenware pot. Then put in the sauce and place it in the oven for about 20 minutes. Then add a little of the dry wine when you remove the dish from the oven.



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