Cooking Instructions
1.
To begin, pull the
Shrimp (12)
,
Fresh Clams (to taste)
,
Fresh Mussels (to taste)
, and
Cod (1 lb)
from the fridge so they don't hit the pot refrigerator-cold.
2.
Cut the Cod into chunks and set aside.
3.
Remove heads and shells from Shrimp to use in the seafood stock.
4.
Roughly chop the
Yellow Onions (2)
. Set half aside for later use.
5.
Slice the
Garlic (6 cloves)
. Set aside 4 cloves for later use.
6.
Time to make the seafood stock: Heat the
Olive Oil (4 Tbsp)
in a large pan or stockpot over medium heat. Add the shrimp heads and shells and sauté until the shells begin to brown, about 8-10 minutes.
7.
Add
Water (4 cups)
, half the chopped yellow onion,
Celery (6 stalks)
, 2 cloves of sliced garlic,
Bay Leaves (3)
,
Fresh Thyme (6 sprigs)
,
Black Peppercorns (1 Tbsp)
and
Salt (to taste)
to the pot. Bring to a boil.
8.
Reduce heat and simmer for at least 20 minutes.
9.
Let stock cool and then strain through a sieve or colander into a new container to remove all solids.
10.
Add the
Saffron Threads (1 pinch)
threads to
Dry White Wine (1/2 cup)
and set aside.
11.
Place the
Blanched Slivered Almonds (1/2 cup)
in a food processor and blend into a fine grainy texture.
12.
Chop the
Cured Ham (1/2 cup)
.
13.
In a large dutch oven or stockpot with
Olive Oil (4 Tbsp)
, fry the ham over medium heat until it releases its fat. Remove ham from the pot and set aside.
14.
Add remaining chopped onions to the oil in the pot and sweat for 5 minutes.
15.
De-stem and chop the
Fresh Rosemary (1 sprig)
.
16.
Add the remaining sliced garlic, chopped rosemary,
Fresh Thyme (5 sprigs)
,
Smoked Paprika (1/2 tsp)
and
Cayenne Pepper (1 pinch)
to the pot with the onions and stir to combine.
17.
Add the saffron-infused wine and stir to deglaze the pot.
18.
Chop the
Canned Tomatoes (1 cup)
. If your canned tomatoes are pre-chopped, skip this step.
19.
Add the chopped tomatoes to the pot and then stir in the
Tomato Paste (1 Tbsp)
.
20.
Pour in the seafood stock into the pot and bring to a boil, then reduce heat to a simmer. Add
Salt (to taste)
.
21.
Stir in ground almonds and simmer for 5 minutes.
22.
Add the ham back to the pot.
23.
Add shrimp and cod chunks and continue to simmer until shrimp are almost done, 3-5 minutes.
25.
Gently stir in lemon zest.
26.
Add
Fresh Mussels (to taste)
, simmer for a minute, then add
Fresh Clams (to taste)
. Cover the pot and turn off the heat. Serve when mussels and clams open.
