Public Recipe

    Caldo De Pescado Y Marisco

    Spanish

    Serves 2
    Spanish

    Ingredients

    Servings
    2
    • 500 g pescado de roca — rinsed, viscera removed from large specimens (main protein)
    • 250 g cangrejo rojo mediterráneo (main protein)
    • 250 g galeras (main protein)
    • 1 unit cebolla — cut into medium pieces (aromatic base)
    • 1 unit puerro — cut into medium pieces (aromatic base)
    • 1 unit tomate — cut into medium pieces (aromatic base)
    • 2 unit zanahorias — cut into medium pieces (aromatic base)
    • 2 unit ñoras — slitted at the bottom (seasoning)
    • 10 ml aove (fat)
    • 2.5 l agua (liquid base)

    Mise en Place

    0/3

    Process

    1

    roast base

    1. 1.Preheat the oven to 200°C.
    2. 2.Place the rock fish, crabs, and mantis shrimp (galeras) on a baking tray.
    3. 3.Add the chopped vegetables (except the ñoras) to the tray with the seafood.
    4. 4.Roast the entire mixture in the oven for approximately 30 minutes until toasted.
    2

    simmer stock

    1. 1.Remove the tray from the oven and transfer all contents to a large pot.
    2. 2.Cover with 2.5 liters of water.
    3. 3.Bring to a boil, then add the prepared ñoras.
    4. 4.Reduce heat and simmer on low for 25 minutes.
    3

    infuse and strain

    1. 1.Turn off the heat and allow the stock to cool completely in the pot to let the flavors infuse deeply.
    2. 2.Strain the stock through a fine-mesh sieve.

    Plating

    • The stock is ready to be used as a base for rice dishes or enjoyed as a clear soup.

    Sensory Checks

    Color

    The vegetables and seafood should be well-toasted after roasting to provide deep color to the stock.

    Check

    Allowing the stock to cool in the pot is essential for maximum flavor extraction.

    Common Errors

    • ⚠ Leaving the viscera in large fish can make the stock bitter.
    • ⚠ Do not roast the ñoras with the other vegetables; they should only be added during the simmering stage.

    Notes

    • AOVE refers to Aceite de Oliva Virgen Extra (Extra Virgin Olive Oil).
    • Leaving the skins on the vegetables helps provide a richer color to the final broth.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 98%

    Techniques in this recipe