Mariscada

Malzemeler

Broth Base

3 tbsp extra-virgin olive oil

1 large yellow onion, finely diced

1 fennel bulb, finely diced (fronds reserved)

5 cloves garlic, thinly sliced

2 tbsp tomato paste

1½ tsp smoked paprika

½ tsp sweet paprika

½ tsp chili flakes (optional)

1 tsp anchovy paste (or 2 oil-packed anchovies, minced)

1 cup dry white wine

4 cups high-quality fish stock

Shells from shrimp and lobster tails

Seafood

2 lobster tails (6–8 oz each), meat removed and cut into large chunks

12 mussels, scrubbed and debearded

½ lb shrimp or prawns, shell-on

½ lb firm white fish (monkfish, cod, or halibut), large cubes

½ lb calamari, sliced into rings

Finish

1 tbsp cold unsalted butter

Extra-virgin olive oil, to finish

Zest of 1 lemon

½ tsp fish sauce

Flat-leaf parsley, finely chopped

Reserved fennel fronds

Sea salt, to taste

Yöntemler

Heat olive oil in a wide, heavy pot over medium heat. Add onion and fennel with a pinch of salt. Cook 8–10 minutes until soft and lightly golden.

Add garlic and anchovy paste. Stir until fragrant and fully dissolved, about 30 seconds.

Stir in tomato paste, smoked paprika, sweet paprika, and chili flakes. Cook 1–2 minutes until the paste darkens and caramelizes.

Pour in white wine, scraping the bottom of the pot. Reduce by half.

Add fish stock and all shrimp and lobster shells. Bring to a gentle simmer and cook 20 minutes. Remove and discard shells.

Lower heat to a steady simmer. Add calamari and cook 2 minutes.

Add white fish and cook 2 minutes.

Add mussels, cover, and cook until just opened.

Add lobster meat and cook 2–3 minutes.

Add shrimp and cook 1–2 minutes, just until opaque. Remove from heat.

Stir in butter, lemon zest, fish sauce, parsley, fennel fronds, and a drizzle of olive oil. Taste and adjust salt if needed.