Monk coated and fried. The olive…
Monk coated and fried. The olive oil and cooked flour form the pre-base for the "sofregit", which is the base for the dish, as it always is.
I made it with whatever I found because ain't nobody got no time to go shopping on a Sunday.
A few old spring onions (onion of any type is the innegociable basis of a sofregit) and scallions, some pre-sliced carrots my wife had bought and forgotten, half a tray of shiitake mushrooms I had bought and forgotten, three old tomatoes I have peeled and removed the seeds from.
To spice things up: a bunch of whole peppercorns (four colors), three cloves, three bay leaves, three Cayenne peppers. A dash of Kikkoman. Half a liter of yesterday's incredible fish and vegetables broth.
And of course as it is the ethnic duty in my house, "picada": hazelnuts, almond, parsley, garlic and hard bread.
Only after everything is done and the sauce thick enough, I put in the clams (apparently called "thin tellin" in English) that I had soaking in salt water to remove whatever sand they still had, so they cook with the heat and steam of the other ingredients.
#foodstr 
