As the saying goes, the secret is in the sauce. Chef Nate Hobart of Morcilla instills layers of flavors into the broth of his Sopa de Mariscos, starting with onions, carrots, fennel, several herbs and spices, saffron, tomatoes, and lobster stock. Upon this rich base, the rest of the dish builds to a crescendo with salt cod, calamari, monkfish, tuna, shrimp, and a flurry of mussels. The result is as beautiful to look at as it is delicious to eat. You will want plenty of sourdough bread to soak up every drop.
Sopa de Mariscos Recipe
2 large onions
4 cloves garlic
1 bay leaf
4 oz olive oil
2 tbsp pimentón
1 tbsp Aleppo pepper
Pinch of saffron
1 carrot, diced
1 head fennel, diced
6 plum tomatoes, diced
32 oz seafood stock (lobster stock, fish stock, clam juice)
16 oz San Marzano tomato puree
12 oz salt cod, soaked overnight and cut into 1-inch cubes
1/2 lb calamari, tubes and tentacles sliced
1/2 lb monkfish, cut into 1-inch cubes
1/2 lb albacore tuna, cut into 1-inch cubes
8 large shrimp
4 oz dry sherry
2 lemons, juiced
1 bunch parsley, chopped
Salt to taste
Warm sourdough bread, sliced into 1-inch slices
- In a large pot, begin by sweating the onions, garlic, and the bay leaf in the olive oil over medium heat, seasoning with 1 tablespoon salt.
- Once the onions and the garlic are soft and translucent (about 15 minutes), add the spices, carrots, and fennel, continuing to sweat for another 5 minutes.
- Add the plum tomatoes and cook for another 5 minutes, and then add the lobster stock,
San Marzano tomatoes, salt cod, calamari, and monkfish. Bring to a boil then reduce to a
simmer for about 20 minutes.
- Once the calamari and salt cod are tender add the tuna and cook for another 5 minutes.
- Add the mussels and shrimp and cover with a lid; cook until all the mussels are open.
- To finish, add the sherry, lemon juice, and chopped parsley. Season with salt to taste. Enjoy with the sourdough bread.
Lake Erie Wine Pairing from TABLE Magazine’s Wine Expert Adam Knoerzer
Johnson Estate Bubbly: Let the effervescence of this sparkler pep up the palate between slurps of the flavor-packed broth of this soup. The rounder floral notes of the wine go hand-in-hand with the meatiness of the monkfish and other seafoods that create a kaleidoscope of flavors.
Recipe by Chef Nate Hobart, Morcilla / Story by Keith Recker / Styling by Anna Calabrese / Photography by Dave Bryce / Wine Pairings by Adam Knoerzer
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