Zarzuela alla Catalana

Preparation:

Preparation: Clean the monkfish and cut it into slices; also clean the squid and cut them into rings. Clean the mussels by scraping their shells, let the clams purge in salted water and let the molluscs open over the heat in a pan, then shell them. Blanch, peel and chop the tomatoes. Soften the minced leeks with the garlic in 2 tablespoons of oil; add the tomatoes, the chopped parsley, a little salt and cook for 10 minutes. Meanwhile, brown the monkfish in 2 tablespoons of oil, add the squid, the juice of half a lemon and cook for 10 minutes. Add the tomato sauce to the fish pan, then the seafood and shellfish. Leave to infuse, then add pepper, add the pitted olives and pour over the Sherry and Cognac. Let it evaporate, then serve with grilled slices of bread.