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Preparation
1.
Pour the water and oil in the bowl and cook for 30 seconds at 40°C and speed 1.
2. Add the yeast and mix during 5 seconds at speed 4.
3. Add the flour and salt and select 1 minute at speed 6-7-8 progressively.
4. Put the dough in a bowl and reserve.
5. Wash and dry the bowl and cover.
6. Pour oil into the bowl and the onion. Select 5 minutes at 120°C and speed 1.
7. Put the mixing tool in place and add the mushrooms, salt and pepper and program 12
minutes at 100°C and speed 1. Reserve for later use.
8. Preheat the oven at 250°C.
9. Spread and flatten the dough and add tomato sauce on top with the slices of cheese,
mushrooms, onion and bacon.
10. Sprinkle some grated cheese and oregano on top.
11. Leave to cook in the oven for 15 to 20 minutes.
Ingredients
1 litre fish stock
90g natural tomato sauce
40g onion
2-3 cloves garlic
500g monkfish cut in pieces
500g shrimp
100g olive oil
200g rice
1 tsp. sweet pepper
1 chilli pepper
Salt
For the fish stock
1 onion
6 cloves garlic
100g olive oil
200g monkfish
200g hake fish
1200g water
Preparation
1.
Cut the onion and the garlic in the bowl during 6 seconds at speed 4.
2. Add the oil and fish and select 10 minutes, 120°C and speed 1.
3. Pour the water to this mixture and program 50 minutes, temperature 100°C and
speed 1. Strain this stock and reserve.
4. Wash and dry the bowl.
5. Add the tomatoes, onion, garlic and mix together for 8 seconds at speed 6 and
reserve for later.
6. Put the mixing accessory in place and add the oil and monk fish to cook for 10
minutes, at 120°C and speed 1-2.
7. Remove the pieces of fish from the bowl and leave the oil in the bowl.
8. Sauté the peeled shrimp for 5 minutes at 100°C and speed 1-2. Reserve for later use.
9. Add the tomato, onion and garlic to cook for 10 minutes at 100°C and speed 1.
10. Pour the stock to this mixture and add the peppers and a pinch of salt to cook for 10
minutes at 100°C and speed 1.
11. Add the rice through the continuous feed tube of the cover and program for another
13 minutes at 100°C and speed 1.
12. With 5 minutes remaining before the rice is finished cooking, add the monk fish.
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