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.
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.
- 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.
- Garlic: 95 g
- Cilantro: 12 g
- Scallops: 120 g
- Tomato concasse: 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.
- 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.
- Tiger prawns: 400 g
- Mussels: 340 g
- Dry white wine: 230 ml
- Fish stock: 200 ml
5
Add congrio and evaporate the broth again.
- Kingklip (cusk eel) fillet: 440 g
6
Pour in the cream, add 80 grams of tomatoes and parsley, and heat for 1-2 minutes.
- Cream: 160 ml
- Tomatoes: 140 g
- Parsley: 8 g
7
Add scallops and biscuit, stir on high heat and place in a deep plate.
- Scallops: 120 g
- Fish stock: 200 ml
8
Garnish with olive soil (coarsely crushed dehydrated olives), remaining tomatoes, cilantro sprigs, and drops of green oil.
- Dried (oil-cured) olives: 4 g
- Tomato concasse: 240 g
- Cilantro: 12 g
- Herb butter: 12 g