THE CINNAMON REEF POT

(Our Play on Greek Coastal Fish Stew)

THE CINNAMON REEF POT

Ingredients: 600g Mixed Fish (Snapper, Monkfish), 200g Fresh Clams, 2 Red onions (pureed), 2 cloves Garlic, 400g Tomato passata, 1 tsp Cinnamon, 0.5 tsp Allspice, 1 tsp Black pepper, 100ml Red Wine, 500ml Fish stock...

Ingredients

  • 600g Mixed Fish (Snapper, Monkfish)
  • 200g Fresh Clams
  • 2 Red onions (pureed)
  • 2 cloves Garlic
  • 400g Tomato passata
  • 1 tsp Cinnamon
  • 0.5 tsp Allspice
  • 1 tsp Black pepper
  • 100ml Red Wine
  • 500ml Fish stock
  • 2 tbsp Olive oil

Cooking Method

  1. The Architect Fry onion puree and garlic in oil until it becomes a sweet, jammy foundation.
  2. The Bloom Add spices with a 30ml splash of wine; the steam will release the warming woody perfume.
  3. The Swell Add passata, stock, and remaining wine; simmer for 10 minutes until it reduces to a thick red silk.
  4. The Marriage Gently slide in fish and clams; simmer covered for 6 minutes until the reef pops open.
  5. The Final Flourish Top with raw fresh parsley matchsticks and a drizzle of raw extra virgin olive oil.

Cuisine: Balkan

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