Description
A winter seafood stew as beautiful to look at as it is delicious to eat.
Ingredients
Scale
- 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
- 24 mussels
- 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
Instructions
- 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.
