Fish Stew with Spring Flavours: Madeira Groupers, Seafood and Shellfish

10 YO Sercial or Dry Madeira Wine

 

For 4 people

 

Ingredients:

1,5 kg groupers
4 lagostines
200 gr clams
100 gr de calamares
2 onions
2 garlic cloves
4 ripe tomatoes
4 cherry tomatoes
1 red pepper
1 yellow pepper
1 courgette
50 gr wild rice
200 gr broad beans 
4 courgette flowers
½ gr safron
1 egg
50 gr cream
salt
ground pepper
olive oil

 

Preparation:

 

Fish broth: chop onion and garlic, heat olive oil in the pan and gently fry. Add chopped tomatoes in cubes and saffron. Cook for 5 minutes. Add half the fish. Let it cook for more 5 minutes. Cover with water, add salt and cook for 30 minutes. Pass through sieve and put aside.
 
Groupers: make the filets from the rest of the fish and take out the spines.
 
Crayfish: cut the crayfish’s tail in two (lengthways) and keep the head for decoration.
 
Clams: wash the clams; heat a bit of olive oil in a pan, add the shellfish and stir vigorously with high heat until shells open. Take the mollusks from the shells and put aside.
 
Squids: wash the squids and cut into small cubes
 
Vegetables: cut the peppers and half the courgette in small cubes
 
Courgette flowers: cut the other half of the cougette in cubes and cook it in olive oil; season, add the cream and cook for more 5 minutes. Add the egg and mix. Fill the flowers with this batter and put in the oven for 5 minutes at temperature 120ºC.
 
Finishing:
Heat the fish stock, cook the rice in it and add the vegetables. Following add the flowers, fish fillets, crayfish, clams, squids, broad beans and cherry tomatoes. Cook for 5 minutes and divide all the ingredients by each plate.

 

Sous Chef Eric Weidmann

Casa Velha do Palheiro

 

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