METHOD
Seafood Broth
- Toast the seafood heads:
In a large pot, add a generous splash of olive oil and sauté the seafood heads and shells over high heat, pressing them to release their juices. Once well browned (5–7 minutes), add the brandy and flambé (optional). - Add the vegetables:
Add the chopped onion, leek, carrot, garlic, and tomato. Sauté everything together for 10 minutes, stirring occasionally. - Add the fish bones:
Incorporate the fish bones and trimmings. Sauté for another 3–4 minutes. - Simmer the broth:
Cover with water, add the bay leaf and parsley. Bring to a boil, skim off any impurities, and simmer over medium-low heat for 30–40 minutes. - Strain:
Strain the broth thoroughly (ideally with a fine sieve or cheesecloth) and set aside. Reduce by half.
Fish Romesco
- Roast or fry the dry ingredients:
Fry the garlic cloves with skin until golden and remove. Fry the bread slices and drain well. Roast the tomato if using fresh. Hydrate the ñora pepper and scrape the pulp. - Blend in two stages:
First, blend the nuts, bread, garlic, tomato, ñora pulp, and paprika in a food processor or powerful blender. Add the chili pepper if using. - Emulsify with oil and broth:
With the motor running, slowly drizzle in the olive oil as if making a thick mayonnaise. Then, gradually add the hot seafood broth until you achieve a smooth, fluid sauce with enough body to coat. - Adjust acidity and salt:
Add vinegar to taste (taste first, as the tomato and broth may already provide enough balance). Adjust salt as needed. - Strain for a finer texture (optional):
If using as a base for a sauce, strain through a fine sieve or cheesecloth for a smoother consistency.
Kerala Curry Base
- Spice tempering (tadka):
Heat coconut oil in a pan or pot. Add the black mustard seeds and wait until they pop. Add the curry leaves and green chili. Sauté for a few seconds. - Aromatic sauté:
Add the onion, garlic, and ginger. Cook over medium-low heat until golden, caramelized, and fragrant (about 10–12 minutes). - Add dry spices:
Stir in the turmeric, chili powder, and ground coriander. Sauté for 30 seconds to activate the aromas. - Incorporate the tomato:
Add the chopped tomato and cook until it breaks down into a paste. - Add coconut milk:
Pour in the coconut milk and mix well. Simmer over low heat for 5–7 minutes, stirring occasionally. - Final touches:
Add the tamarind paste and salt to taste. Cook for 1 more minute.
To finish the romesco, we will need squid—cooking the body and frying the tentacles—and white shrimp served raw. The dish will be topped with a drizzle of our yellow curry dressing.
Allergen Summary by Recipe
Allergen | Suquet | Romesco | Kerala Curry |
Fish | Yes | Yes | No |
Crustaceans | Yes | Yes | No |
Mollusks | Yes | No | No |
Nuts | No | Yes | No |
Gluten (bread) | No | Yes | No |
Mustard | No | No | Yes |
Sulfites | Yes | Yes | Yes |
Ingredients
Seafood Broth for Fish Romesco
Ingredients (for 1.5–2 liters of broth)
- 1500 g of mantis shrimp
- 500 g of bones and trimmings from white fish (monkfish, sea bream, hake)
- 1 leek (white part)
- 1 onion
- 2 garlic cloves
- 1 ripe tomato (or 2 tablespoons of tomato paste)
- 1 carrot (optional, for sweetness)
- 1 bay leaf
- A few sprigs of parsley
- 2 tablespoons of brandy or cognac
- Extra virgin olive oil
- 1.5–2 liters of water
- Salt (optional, adjust to taste)
Fish Romesco (based on seafood broth)
- 100 g of unsalted toasted almonds (you can mix with 30 g of hazelnuts if desired)
- 2 thin slices of fried or toasted bread
- 1 hydrated ñora pepper (or 1 hydrated choricero pepper, scraped)
- 1 roasted or grilled ripe tomato (or 1 tablespoon of tomato paste)
- 3 roasted or fried garlic cloves (depending on the flavor profile you want)
- 1 teaspoon of sweet paprika
- 1/2 chili pepper (optional, for a spicy touch)
- 150 ml of extra virgin olive oil
- 100–150 ml of hot seafood broth (adjust for texture)
- 1 tablespoon of sherry vinegar (optional, for acidity)
- Salt to taste
Kerala Curry Base
- 2 tablespoons of virgin coconut oil
- 1/2 teaspoon of black mustard seeds
- 10–12 curry leaves
- 1 large red onion, thinly julienned
- 2 garlic cloves, grated or crushed
- 1 teaspoon of freshly grated ginger
- 1 green chili (whole or chopped, optional)
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of chili powder (or a mix of sweet and spicy paprika)
- 2 teaspoons of ground coriander
- 1 ripe tomato, peeled and finely chopped
- 150–200 ml of coconut milk (preferably full-fat, not light)
- 1 teaspoon of tamarind paste
- Salt to taste
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