Rape con almejas

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3 patatas medianas
	
1 lata de guisantes
	
8 medallones de rape
	
8 almejas
	
Aceite de oliva
	
Sal
	
1 diente de ajo
	
Perejil 
	
1 cayena
	
Espinas para caldo


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1 En una cazuela ponemos el aceite, ajo, perejil y la cayena y lo ponemos a calentar. 

2 Pelamos las patatas y 

las cortamos en panadera (rodajas finas). 

3 Las echamos en la cazuela junto con la lata de guisantes y añadimos el caldo de las espinas (unas dos medidas de la lata de guisantes). 

4 Dejamos ablandar la patata e incorporamos el rape y las almejas.

5 Cuando las almejas estén abiertas, retiramos la cazuela del fuego y dejamos reposar. 

Pescadería Rosa Mari San Martin Merkatua.

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