- 1.5 kg fish heads and bones
- 600 g white fish fillets, such as snapper, cut into large pieces
- ¼ cup plain flour (all-purpose flour)
- salt and pepper
- ⅓ cup vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- ¾ cup white wine or chicha de hora
- 3 to matoes, peeled, seeded and chopped
- 2 tablespoons ground paprika
- 1 tablespoon red chilli pepper paste , aji panca
- 3 dried yellow chillies , aji mirasol
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons chopped fresh coriander (cilantro), plus extra, to serve
- 2 tablespoons chopped Italian (flat-leaf) 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
Rate & Comment on this this Recipe
- 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.
Aji mirasol, aji panca paste and chicha de hora are all available from Latin food stores.
Like this recipe?Follow us @csoftwareaustra