THE RED-SWELL MARINE POT

(Our Play on Dalmatian Brudet with a Spanish Twist)

THE RED-SWELL MARINE POT

Ingredients: 600g Mixed Fish (Sea Bass, Monkfish, Hake), 200g Prawns, 2 Red onions (pureed), 4 cloves Garlic, 2 Tomatoes (diced), 1 tbsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 100ml Dry White Wine, 1 tbsp Wine vinegar...

Ingredients

  • 600g Mixed Fish (Sea Bass, Monkfish, Hake)
  • 200g Prawns
  • 2 Red onions (pureed)
  • 4 cloves Garlic
  • 2 Tomatoes (diced)
  • 1 tbsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 100ml Dry White Wine
  • 1 tbsp Wine vinegar
  • 50ml Olive oil

Cooking Method

  1. The Architect Fry onion puree and garlic in oil until the moisture vanishes and it turns sweet.
  2. The Bloom Add paprika, pepper, and bay leaves with a 30ml splash of wine; the steam will release the smoky aromatics.
  3. The Swell Add tomatoes and remaining wine; simmer for 5 minutes. Arrange fish chunks on top; do not stir.
  4. The Marriage Add 200ml water and vinegar; cover and simmer for 15 minutes. Add prawns for the final 3 minutes.
  5. The Final Flourish Finish with a massive hit of raw fresh parsley and extra virgin olive oil.

Cuisine: Balkan

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