Swordfish with shrimp and shellfish sauce
8 servings
35 minutes
Swordfish with shrimp and clam sauce is a true gastronomic wonder of Spanish cuisine. This exquisite recipe combines the richness of seafood and Mediterranean cooking traditions. The tender meat of the swordfish, seared to a golden crust, pairs with an aromatic sauce made from shrimp and clams infused with sherry and saffron. The sauce takes on a velvety texture, while each ingredient adds complex flavor notes: the sweetness of shrimp, the depth of clams, and delicate spices. The dish is perfect for festive dinners and special occasions, showcasing the culinary mastery of Spain. Served hot straight from the oven with a glass of white wine, it creates an unforgettable impression. It is not just food but a journey into the world of Mediterranean traditions and refined flavors.
1
Rinse the shells under running cold water. Discard damaged ones and those that don't close immediately when tapped. Place the remaining mollusks in a pot, add 175 ml of water, cover, and boil on high heat for 3-5 minutes until the shells open. Remove the mollusks with a slotted spoon and discard any that did not open. Strain the liquid through a sieve and save it. Extract the meat from the shells and place it in a bowl.
- Mollusks: 250 g
- Sea salt: to taste
2
Clean the shrimp from the shells, cut off the heads, and set aside the cleaned shrimp meat. Place the heads and shells in a pot, cover with water, and add a pinch of salt. Put on the heat, and once the water boils, reduce the heat. Cook without boiling for 10 minutes. Now strain the broth through a sieve into a bowl and set aside.
- King Prawns: 250 g
- Sea salt: to taste
3
Lightly season the fish with salt. Place the flour in a shallow dish, reserving 1 tablespoon for later. Heat oil in a pan. Dredge the steaks in flour, shaking off the excess, and fry in the oil for 5 minutes on each side until golden brown. Remove the fish with a wide knife, let excess fat drain, and place it in a baking dish.
- Swordfish: 1 kg
- Wheat flour: 40 g
- Corn oil: 500 ml
- Sea salt: to taste
4
Measure the stock from the shellfish and add water if needed to reach 450 ml. Pour about 4 tablespoons of oil from the pan into a pot and heat it. Add the onion and cook on low heat, stirring constantly, for about 8 minutes until the onion just starts to color. Add the remaining flour and cook, stirring constantly, for another 2 minutes. Gradually add the sherry in small portions, then the stock from the shrimp and shellfish. Grind the saffron with garlic in a mortar, add 2 tablespoons of water, and mix everything into the sauce.
- Onion: 1 head
- Wheat flour: 40 g
- Sherry: 3 tablespoons
- Saffron: pinch
- Garlic: 1 clove
- Sea salt: to taste
5
Pour the sauce over the fish, straining it through a sieve, then add shrimp and shellfish. Season to taste with salt and cook for about 8 minutes (shaking the dish occasionally to distribute the sauce evenly) until thickened. If necessary, add a little water. Serve immediately in the dish when ready.
- Swordfish: 1 kg
- Mollusks: 250 g
- King Prawns: 250 g
- Sea salt: to taste