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Caldereta Marinera Asturiana
Created by Chef Isabel
Caldereta marinera Asturiana is the fishermen's pot of Lastres: rockfish, shellfish, potato, tomato, and pepper, kept soupy and carried by a slow sofrito.
Caldereta marinera Asturiana belongs to the Cantabrian coast, especially Lastres, where firm fish, shellfish, potato, tomato, and pepper make a stew that is meant to be eaten with a spoon. Esto es de Asturias, no de "España" a secas. It is not a thick fish casserole, and it is not a showy seafood platter. The broth matters as much as what sits in it.
The method that decides it is the sofrito, the slow onion base. Cook the onion, pepper, garlic, and tomato low until they go sweet and jammy, with almost no raw edge left. That is where the stew gets its body. Rush it and the broth tastes thin, no matter how good the fish is.
If you are far from Asturias, no hace falta haber pisado España. Use firm white fish that will not collapse, monkfish if you can, cod or hake at a pinch, and add clams or mussels for the sea taste the rockfish would have given you. What changes is the depth: proper fish bones and shellfish give the broth a stronger Cantabrian spine. Make the stock, build the sofrito, add the fish only at the end. Siempre sale, si lo sigues.
Ingredients
mixed firm white fish, such as monkfish, hake, cod, conger eel, or rockfish
Quantity
1kg
cut into large pieces
fish bones and heads, preferably rockfish or hake bones
Quantity
500g
clams
Quantity
300g
scrubbed
| Ingredient | Quantity |
|---|---|
| mixed firm white fish, such as monkfish, hake, cod, conger eel, or rockfishcut into large pieces | 1kg |
| fish bones and heads, preferably rockfish or hake bones | 500g |
| clamsscrubbed | 300g |
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