Seafood Stew
Ingredients: cockles, langoustines, cuttlefish, red onion, garlic · 25 min cook time · 380kcal · ~₩36,950
Ingredients
300g cockles, 4ea langoustines, 150g cuttlefish, 1ea red onion, 5ea garlic, 3ea baby leeks, 10ea cherry tomatoes, 30ml olive oil, 1pinch salt, 1pinch black pepper, 150ml white wine, 200ml tomato sauce, 100g potatoes, 1tbsp capers, 30g olives, 10g parsley, 0.5ea lemon
Instructions
1. Slice red onions, garlic cloves, and baby leeks.
2. In a cast-iron pot over heat, add generous olive oil, sliced onions, garlic, and leeks. Season with salt and coarse black pepper, then sweat until caramelized.
3. Add whole cherry tomatoes to the pot and let them blister.
4. Season langoustines, cockles, and cuttlefish with salt and olive oil, then sear in a separate cast-iron pan until they gain color and start opening.
5. Pour white wine into the seared seafood pan, cover with a lid, and let it steam.
6. Transfer the opened cockles and langoustines into the main vegetable stew pot.
7. Pour tomato sauce into the stew pot, mix well, and simmer with the lid on for 3 to 4 minutes.
8. Prepare a potato and seafood side plate with capers, olives, and chopped parsley, dressed with lemon zest and extra virgin olive oil.
9. Stir the potato, cuttlefish, caper, and olive mixture into the stew pot at the last moment so the cuttlefish does not overcook.
10. Serve the seafood stew in a bowl, garnish with langoustine claws, lemon zest, and a drizzle of cold-pressed extra virgin olive oil.
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