Seafood Stew

4 servings

60 minutes

This recipe was invented by Nikolai Bobrov, the chef of the excellent restaurant Tunguska. This stew is not for every day, it will rather look great on a festive table. It is not quick to prepare, and you will need ingredients that require preliminary preparation. For example, first you need to cook a bisque of shrimp shells - it will give the dish a bright strong taste. And you will also need to prepare a strong fish broth in advance (here are detailed instructions on how best to do this) - it also greatly affects the character of the dish. Both can be prepared in advance and stored in the freezer, then the seafood stew will turn into a simple and quick dish.

Energy value per serving

• Calories: 522.5
• Proteins: 58.2g
• Fats: 19g
• Carbohydrates: 19.9g

Ingredients

• Fish broth: 200 ml
• Dry white wine: 230 ml
• Scallops: 120 g
• Dried olives: 4 g
• Coriander: 12 g
• Congrio fillet: 440 g
• Tiger prawns: 400 g
• Green oil: 12 g
• Mussels: 340 g
• Parsley: 8 g
• Concassé tomatoes: 240 g
• Cream: 160 ml
• Garlic: 95 g
• Vegetable oil: 30 ml
• Water: 1.3 l
• Thyme: 2 sprig
• Tomatoes: 140 g
• Onion: 110 g
• Carrot: 150 g
• Celery stalk: 65 g

Cooking steps

1. First prepare the bisque. Chop celery, carrot, onion, and tomatoes. Peel the shrimp. Sauté the vegetables with shells, thyme, and garlic; add 110 ml of white wine. Then blend the mixture, strain it through a sieve, add water and bring to a boil.

   Required ingredients:

   • Celery stalk: 65 g
   • Carrot: 150 g
   • Onion: 110 g
   • Tomatoes: 140 g
   • Tiger prawns: 400 g
   • Garlic: 95 g
   • Thyme: 2 sprigs
   • Dry white wine: 230 ml
   • Water: 1.3 l

2. Finely chop garlic and cilantro, cut fish into 5 cm pieces, scallops into 2x2 cm cubes, and tomatoes concasse into 3x3 cm cubes. Salt and mix all seafood.

   Required ingredients:

   • Garlic: 95 g
   • Coriander: 12 g
   • Scallops: 120 g
   • Concassé tomatoes: 240 g

3. Pour oil into a heated pan, add 80 grams of garlic and sauté for a minute until fragrant. Then add tomatoes and sauté for another 20 seconds.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Garlic: 95 g
   • Tomatoes: 140 g

4. Add shrimp and mussels, sauté for 2 minutes. Pour in 120 ml of white wine and let it evaporate. Then add fish broth and reduce it by half.

   Required ingredients:

   • Tiger prawns: 400 g
   • Mussels: 340 g
   • Dry white wine: 230 ml
   • Fish broth: 200 ml

5. Add congrio and evaporate the broth again.

   Required ingredients:

   • Congrio fillet: 440 g

6. Pour in the cream, add 80 grams of tomatoes and parsley, and heat for 1-2 minutes.

   Required ingredients:

   • Cream: 160 ml
   • Tomatoes: 140 g
   • Parsley: 8 g

7. Add scallops and biscuit, stir on high heat and place in a deep plate.

   Required ingredients:

   • Scallops: 120 g
   • Fish broth: 200 ml

8. Garnish with olive soil (coarsely crushed dehydrated olives), remaining tomatoes, cilantro sprigs, and drops of green oil.

   Required ingredients:

   • Dried olives: 4 g
   • Concassé tomatoes: 240 g
   • Coriander: 12 g
   • Green oil: 12 g