Merluza con salsa americana

Enharino la merluza y reservo.
Freír cebolla y ajo. Cocer las cabezas de gambas con vaso 1 y 1/2 de agua. Pasamos por un chino, tostamos una cucharada de harina y añadimos el caldo de las gambas, un chirrín de vino blanco y dejamos que evapore.
Abrimos unas almejas al vapor y ponemos la merluza con todo ello, y dejamos cocer despacito y listo.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 25 – 1 – 19 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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