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Le Cordon Bleu News, 06/01/2013
Spicy seafood estofado
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About this recipe

This recipe is inspired by Mexican and Hispanic influences. Prepared with the freshest seafood available, this piquant dish is flavorsome and substantial.

Recipe - Spicy seafood “estofado”

Serves: 4

Preparation time: 1 hour

In this recipe:

  • jumbo shrimp
  • white crab meat
  • plum tomatoes
  • tomato paste
  • sea bass




1 x 500 g sea bass
12 uncooked jumbo shrimp (King prawn)
100 g white crab meat
Seafood stock (fumet)
reserved sea bass bones
reserved jumbo shrimp shells and heads
2 garlic cloves, chopped
1/2 onion, chopped
1 celery stalk, chopped
200 ml water
1 bay leaf
20 ml extra virgin olive oil
3 garlic cloves, finely chopped
1 onion, finely chopped
8 plum (olivette) tomatoes, peeled, seeded and diced
50 g tomato paste
juice of 1 lime
1 chili pepper, seeded and finely diced
180 ml seafood stock
1/2 bunch oregano, chopped
freshly ground pepper
20 g capers
20 g pimento-stuffed olives, sliced
micro flat parsley (optional)
1 lime, cut into rounds

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  1. Seafood: Trim the fish fins using scissors. Remove the scales by rubbing the back of a knife from tail towards the head. Make a small incision in the stomach and remove the guts. Rinse under cold running water. Fillet the fish. Cut each fillet in half. Discard the head and clean the bones. Refrigerate. Shell the jumbo shrimp (keep tail fin on for presentation, if desired). Reserve the shells and heads for the seafood stock. Remove the vein from each of the shrimp and discard.
  2. Seafood stock: Place all the ingredients in a saucepan over high heat. Bring to the boil then reduce the heat and simmer for 20 minutes. Strain the stock through a china cap sieve into a bowl.
  3. “Estofado”: Heat the oil in a large saucepan. Sweat the garlic and onion, about 5 minutes. Add the diced tomatoes, tomato paste, lime juice, chili and seafood stock. Bring to a simmer. Add the oregano and simmer for 20 minutes. Adjust seasoning. Turn the heat to low, add the fish fillet portions and jumbo shrimp. Cook gently, about 5 minutes. Stir in the crab meat.
  4. To serve: Place the “estofado” in shallow bowls, arranging 1 fish portion and 3 jumbo shrimp per serving. Decorate with capers, olives, micro parsley and a slice of lime.

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