Caldereta Asturiana (Seafood casserole)

 

                Maize is a major crop of the Asturias. Most of its ground to make cornmeal or flour. Crusty corn bread is the perfect accompaniment to this dish.

Serves 6

• 750 gr mixed seafood, such as mussels, clams, scallops and baby octopus
• 1 bouquet garni
• 90 ml olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 kg firm white fish fillets, cutinto chunks
• 30 ml Italian parsley
• 5 ml coarsely cracked black peppercorns
• 2 ml ground nutmeg
• 160 ml dry cider or dry white wine
• 1 small red chili, seeded
• Salt, to taste
• 250 gr raw shrimp (prawns), shelled and deveined

1. Scrub the clams and mussels, if using, discarding any that are not firmly closed.
2. Place in a saucepan with a little water and the bouquet garni and heat to boiling ; strain, reserving the cooking liquid.
3. Any clams or mussels that have not opened should be discard.
4. If using octopus, tenderize it by pounding with a meat mallet ; discard the skin, eyes and beak.
5. Heat the olive oil in a large saucepan and stir-fry the onion and red pepper until softened ; add the fish pieces and stir-fry until lightly golden, then add the baby octopus.
6. Add enough water to reserved cooking liquid to make 1 liter and add to the pan.
7. Stir in the parsley, peppercorns and nutmeg ; add the cider, chili and salt.
8. Heat to boiling, cover, and simmer for about 30 minutes ; add the remaining seafood and the shrimp and simmer for an additional 10 minutes, remove the chili.
9. Ladle into individual heated bowls and serve with bread for mopping up the juices.

BON APPÉTIT