COPAS DE PESCADO Y MARISCO CON SALSA DE HORTALIZAS (PIPIRRANA) (6 personas)
½ kg. de gambas, 1 pimiento verde mediano, I/4 kg. de rape, 1 cebolla pequeña (40 gr.), ½ kg. de pescado blanco (merluza, pescadilla),
3 cucharadas soperas de vinagre, agua, 6 cucharadas soperas de aceite fino, 1 hoja de laurel, sal y pimienta molida. sal. Salsa: 2 tomates maduros grandes. 1 pepino mediano, Se cuece cada pescado y marisco aparte
con agua fría que lo cubra, una hoja de laurel y sal. Cuando el agua empieza a hervir a borbotones, se retira del fuego. Se saca el pescado del agua, se limpia de piel, espinas y caparazones el marisco, y se corta en trozos no muy pequeños. Se colocan en copas individuales y se deja en sitio fresco. Se prepara la salsa (receta 100). Unos 10 minutos antes de que se vaya a servir, se revuelve bien la salsa con su
jugo, repartiéndola entre las copas. Nota.-EI pescado y el marisco se pueden variar todo lo que se quiera.
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