Pimenton Broth For Fish
2 tablespoons unsalted butter
½ pound good quality Spanish chorizo, diced
2 shallots, minced
½ teaspoon pimenton dulce
½ cup canned diced fire roasted tomatoes
3 cloves of garlic, minced
2 cups fino sherry
½ large jar roasted red bell peppers
4 cups chicken stock
2 tablespoons extra virgin olive oil for finishing
Add the butter to a large pot and heat over medium heat. When the butter begins to froth and bubble, add the chorizo and cook until it begins to brown and crisp, about 4 minutes. Remove a few pieces and save for garnish. Add the shallots, pimentos, and diced tomatoes and cook for 4 more minutes or until the mixture looks like a cooked-down sofrito and is redolent with the aromas of shallot and paprika. Stir, add the garlic, and cook for 2 minutes more. Deglaze the pan with the sherry and stir again. Add the roasted red peppers and the chicken stock and season with ½ teaspoon of salt.
Bring to a simmer, reduce and cook until the flavors are well incorporated, about 30 minutes.
Suggest serving over light fish.