Serves 6
Time: đź•°đź•°đź•°
Effort: đź’Şđź’Şđź’Ş
Ingredients:
1kg firm white fish
500g fish for stock
500g crustaceans
500g bivalves
300g cephalopods
2 cloves garlic
1/4 onion
2 chilis
12 cherry tomatoes (2 per person)
Vodka
Olive oil
Dry Italian white wine
Parsley or coriander
Toasted bread
Method:
1. Go to the local seafood market to see what’s good
2. You’ll need seafood In four categories: fish, bivalves, crustaceans, and cephalopods
3. For the fish, either look for firm, white fish fillets such as cobia, cod, monkfish; or small-to-medium fish to fillet at home, such as mackerel or snapper. Check local sustainable seafood guide
4. If buying filets, then you’ll also need additional fish for stock; otherwise, just use the heads and bones
5. Debone the cuttlefish/squid; use only the tube and the tentacles; reserve the beak, roe, and ink sac for other occasions
6. Wash shells and soak in cold tap water
7. Wash and boil shrimps for 2 minutes, then soak in ice-cold water to terminate the cooking
8. Remove heads and unshell the shrimps
9. Make the fish stock by combining water, onion, parsley stems, and either the fish carcasses or small fish; simmer and strain. Here, we used skate (é”鬼éš)
10. Make the shrimp stock by first sautéeing the shrimp heads and shells in garlic and oil, flambée with vodka, then cover with water and simmer
11. Dump shells into pot with some oil, white wine, and parsley, and cook on high heat; remove as soon as they open
12. Add olive oil, chili, and garlic to a large casserole or pan; heat on medium heat
13. Once fragrant, add white wine to deglaze
14. Add cherry tomatoes
15. Add a mug of prawn stock and a mug of fish stock
16. Simmer until concentrated and reduced by half; season
17. Add fish meat; season, cover and cook for 5 minutes
18. Add squid, season, cover and cook for another 5 minutes
19. Add shrimps and shells, cover and cook for another 5 minutes
20. Layer serving dishes with toasted bread
21. Arrange your seafood on top of the bread
22. Pour cooking juices over the seafood
23. Drizzle with olive oil; garnish with parsley
Nat & E Homecooking 