serves
8
prep
30 minutes
cook
1:15 hour
difficulty
Mid
serves
8
people
preparation
30
minutes
cooking
1:15
hour
difficulty
Mid
level
Ingredients
- 1.5 kg fish heads and bones
- 600 g white fish fillets such as snapper cut into large pieces
- 35 g (¼ cup) plain flour
- salt and pepper
- 80 ml (⅓ cup) vegetable oil
- 2 brown onions, finely chopped
- 4 cloves garlic, minced
- 185 ml (¾ cup) white wine or chicha de hora (see note)
- 3 tomatoes, peeled, seeded and chopped
- 2 tbsp paprika
- 1 tbsp red chilli pepper paste (aji panca) (see note)
- 3 dried yellow chillies (aji mirasol) (see note)
- 1 tsp dried oregano
- 1 bay leaf
- 2 tbsp chopped coriander, plus extra, to serve
- 2 tbsp chopped parsley, plus extra, to serve
- 16 mussels, cleaned
- 8 clams
- 300 g calamari, sliced into ½ cm thick rings
- 200 g green prawns
- 200 g green prawns, peeled, tails intact
- 8 scallops
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Place the fish heads and bones in a stock pot and cover with 2½ litres (10 cups) cold water. Bring to the boil, reduce the heat and simmer for 30 minutes. Strain.
Place the flour in a bowl and season well with salt and pepper. Place a large frying pan over high heat. Add the oil and fry the fish, in batches, for 1 minute on each side until golden but not cooked through. Remove from the pan and set aside.
Reduce the heat to medium and tip out all but 2 tablespoons of oil. Add the onion to the pan and cook for 4-5 minutes until the onion begins to soften, then add the garlic and cook for a further 2 minutes. Add the tomato, paprika, hot chilli paste, dried yellow chillies, bay leaf and oregano. Cook for 5 minutes, stirring regularly, until aromatic and the mixture starts to darken. Increase heat to high, pour in the wine and cook for 2 minutes to cook off the alcohol. Add the fish stock, coriander and parsley. Bring to the boil, reduce heat to a simmer and add the mussels, clams and calamari. Cook for 1 minute, add the unpeeled prawns and reserved fish and cook for a further 2 minutes. Add the peeled prawns and scallops, remove from the heat and allow to poach for 2-3 minutes. Season to taste.
Serve immediately with a squeeze of lemon and extra herbs.
Note
• Aji mirasol, aji panca paste and chicha de hora are all available from Latin food stores.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
