Seafood and fish stew
7 servings
60 minutes
Seafood and fish ragout is a true embodiment of Mediterranean cuisine, rich in the aromas of the sea and spices. This recipe is rooted in the traditions of coastal regions where fresh catches are transformed into fragrant, warming dishes. Tender fish fillet and seafood cocktail soaked in a silky saffron cream base create a harmony of flavors: the sweetness of shrimp, the mild bitterness of squid, and the richness of scallops. Onion and garlic add zest while fresh herbs bring lightness. The dish pairs perfectly with crispy baguette or fluffy rice. This treat not only delights the palate but also recreates the atmosphere of a sunny coast where each bite brings warmth and pleasure.
1
Prepare fish broth: take the fillet of our fish and place it in a pot. Next: pour in 750 ml of cold water, add 1 carrot, 1 onion, a celery stalk, a bay leaf, a sprig of parsley and thyme. Simmer while skimming the foam until one-third of the water evaporates; we need 500 ml of fish broth. Cool the fish fillet on a plate.
- Fish fillet: 500 g
- Carrot: 2 pieces
- Onion: 2 heads
- Celery stalk: 1 stem
- Bay leaf: 1 piece
- Parsley: 1 stem
- Fresh thyme: 1 piece
2
Make a stew from seafood cocktail. This is a frozen mix of seafood – peeled shrimp, sliced squid, small octopuses, large mussels, pieces of sea scallops. This mix can vary among different manufacturers. We can also make such a mix ourselves by buying all the ingredients separately.
3
In addition to one kilogram of seafood cocktail, take 250 g of fillet from two different types of fish. For example, fillet of flounder and sole or tuna, notothenia. Everyone has their preferences.
- Fish fillet: 500 g
4
Peel a large onion, chop it finely, and drop it into boiling vegetable oil.
- Onion: 2 heads
- Vegetable oil: to taste
5
Pass two cloves of garlic through a garlic press, add to the pot with onion, and pour in 0.5 liters of fish broth.
- Garlic: 2 cloves
- Fish fillet: 500 g
6
Place the frozen seafood cocktail in broth with onion and garlic, add grated carrot. Boil for 7 minutes. Remove the seafood onto a plate.
- Seafood cocktail: 1 kg
- Carrot: 2 pieces
7
Add rings of leek to the pot and place pieces of fish. Salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
8
After 10 minutes, add the boiled seafood to the pot, pour in 250 g of sour cream, sprinkle with a pinch of saffron, and simmer for another 8 minutes.
- Seafood cocktail: 1 kg
- Sour cream 10%: 250 g
- Ground saffron: pinch
9
Fresh baguette or boiled rice goes well with this dish. Vegetable salad or pickled vegetables.