Brothy Fish Stew with Shrimp, Rice, and Pesto Paste (Arroz Caldoso de Pescado)
Brothy fish stew with shrimp, rice, and pesto paste is a classic rice dish that combines a rich and flavorsome sofrito sauce, rice, white fish and shrimp drizzled with a rich pesto paste.
Equipment
- 1 medium pot for the fish stock
- 1 large pot with lid for the fish stew
- Large spoon or ladle
- sieve
- Paper towel
- Sharp kitchen knife and Cutting board
- Mortar and pestle
Ingredients
- 14 oz. 400 grams Bomba rice
- 31 oz. 900 grams white fish ( cod, monkfish, or similar)
- 10 large raw shrimp head and shell removed and cleaned
- 2 quarts/liters of fish stock
- 1 onion diced fine
- 4 cloves of garlic crushed
- 7 fl oz. 200ml tomato paste
- 1 medium-sized red pepper diced fine
- 2 Italian green peppers diced fine
- 2 bay leaves
- ½ cup almonds we used blanched almonds
- 10 threads of saffron
- 1 teaspoon La Dalia Spanish sweet paprika
- ½ cup white wine
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Handful of fresh parsley
Instructions
Prepare the fish stock
- NOTE: If using store-bought stock, simply preheat it before use and skip this step.2 quarts/liters of fish stock
- Set a large pot on the stove with 2 quarts/ liters of water. Peel the shrimp and prepare the veggies.
- Add the shrimp heads and any shells plus any of the veg ends, onions shells, etc.
- Add some parsley, one bay leaf, and season with a teaspoon of salt. If there are any fish heads or bones, add those too.4 cloves of garlic, 2 bay leaves, 10 threads of saffron, Handful of fresh parsley, Salt and pepper
- Bring the stock to a boil, then reduce heat to a simmer and simmer for around 20-30 minutes.
Make Pesto Paste
- Add about half of the parsley leaves (half a handful), half of the saffron (5 strands), 2 cloves of garlic, the almonds, and 3 tbsp olive oil to a mortar and crush until a paste (add a splash more oil if the paste looks too dry).4 cloves of garlic, ½ cup almonds, 10 threads of saffron, 4 tablespoons extra virgin olive oil, Handful of fresh parsley
Prepare the Fish and shrimp
- Rinse the de-headed shrimp in clean water and pat dry with some paper kitchen towel.10 large raw shrimp
- Cut your fish into 1-inch (2.5cm) cubes and set aside.31 oz. 900 grams white fish ( cod, monkfish, or similar)
- On medium-high heat in your large pot, fry the shrimp for 2-3 minutes per side until they color and become opaque. Once cooked, set aside with the fish for use later.
Prepare the Sofrito Sauce
- Add a splash of oil to the same pot used to cook the prawns and fish. Sauté the onion for 5 minutes, then add the remaining crushed garlic (2 cloves) and cook until fragrant (around 1 minute).1 onion
- Once the onion is golden, add the red and green pepper, tomato paste, paprika, and bay leaf. Reduce heat to low and gently simmer covered for around 20-30 minutes until the veg softens, stirring every 5 minutes.7 fl oz., 1 medium-sized red pepper, 2 Italian green peppers, 1 teaspoon La Dalia Spanish sweet paprika
Add the Rice and Fish
- Next, add the rice to the sofrito and half a glass of white wine. Sauté for a few minutes then increase heat to high for 1 minute (this helps evaporate the alcohol).14 oz. 400 grams Bomba rice, ½ cup white wine
- Ladle the fish stock into the sofrito pot and add the remaining saffron threads.
- Add the fish chunks, mix well, and reduce heat to medium.
- Simmer on medium-low heat for 18 minutes (see cooking notes on bomba rice cooking times).
- Before serving, check the rice is cooked al dente (see cooking notes below).
Serve
- To serve, ladle the stew into bowls and top with a tablespoon of the paste and 2 cooked shrimp. Garnish with some fresh chopped parsley and season to taste with some salt and cracked black pepper.