Venezuelan Seafood Stew - "Fosforera"

Name: Venezuelan Seafood Stew - "Fosforera"
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American, Latin American
Ingredients: 1 young Octopus (cleaned, use tentacles only); 6 king prawns (adjust if using smaller prawns); 1/2 kg Mussels (about 8); 2 firm flesh fish fillets (belly preferable, such as red snapper); 1 1/2 brown onions; 4 garlic cloves; 1 red capsicum; 1 ripe tomato; 1/4 c passata or blended canned tomatoes (or fresh tomato puree); 1 tsp tomato paste; 1/2 tsp chilli flakes (or 1/2 a fresh chilli, deseeded and minced); 2 bay leaves; Oregano; 1 tbsp anatto seeds; 2 tbsp red wine vinegar; 2 c fish stock (made by simmering fish heads and aromatics for at least 30 minutes; alternatively, you can use water); Coriander leaves; Limes; Salt and pepper

14 steps

Prep:30minCook:1h

A Flavourful Coastal Delight Immerse yourself in the vibrant flavours of Venezuela with Fosforera, a traditional Seafood Stew that transports you to the country's Eastern Coast Region. Known as a box of matches, this dish showcases the region's abundant fresh fish and seafood, making it a true culinary gem. With its Spanish influences and resemblance to a bisque, Fosforera has become an emblematic dish in Venezuela, celebrated for its rich flavours and comforting appeal. Aphrodisiac Claims and Irresistible Flavour: Locals believe that Fosforera possesses aphrodisiac properties, thanks to its mix of seafood and fish stocks. While the validity of this claim is debatable, one thing is certain – this soup is bursting with flavour and will leave you craving for more. The combination of carefully selected seafood and the complex blend of stocks creates a symphony of tastes that is both irresistible and satisfying. Childhood Memories of Margarita Island: For me and my family, Fosforera holds a special place in our hearts. During school holidays, our visits to Margarita Island were incomplete without savouring this delightful soup. Whether you visited a beach hut or a local eatery, Fosforera was always on the menu, beckoning us with its enticing aroma and enticing flavours. Pairings and Heat Factor: Fosforera can be enjoyed on its own, allowing its flavours to take centre stage. However, for an authentic experience, pair it with traditional sides such as Tostones (fried green plantain chips) or Casabe (Grated cassava flatbread). The rich stock in this stew carries a delightful heat that may leave you reaching for some water to cool down. To make Fosforera, it's important to prepare three distinct stocks, each contributing to the complex flavours of the soup. While making the stocks from scratch is recommended, you can substitute store-bought fish stock if needed. However, the Octopus and prawn stocks are essential for capturing the authentic taste.

Updated at: Thu, 17 Aug 2023 03:41:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1076.3 kcal (54%)

Total Fat16.1 g (23%)

Carbs38.4 g (15%)

Sugars8.3 g (9%)

Protein179.5 g (359%)

Sodium3047.5 mg (152%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add Octopus tentacles to a saucepan and cover with water until just covered. Add a bay leaf and cook until tender, approximately 30-40 minutes. Reserve the resulting broth.

Step 2

Deshell and clean the prawns, reserving the prawn meat in the fridge. Use the prawn heads and shells to make stock.

Step 3

In a saucepan, heat a couple of tablespoons of oil and sauté the diced tomato, 1/2 diced onion, 1/2 diced capsicum, and 2 roughly chopped garlic cloves. Cook until caramelized, then sprinkle with salt, add a tablespoon of oregano, and a bay leaf.

Step 4

Deglaze the saucepan with red wine vinegar and stir to loosen the caramelized fond. Let it cook for 5 minutes to reduce the vinegar, then add 2 cups of water and simmer to reduce by half.

Step 5

Transfer the prawn stock to a blender, including the shells, and blend roughly. Return the mixture to the pan and cook for another 5 minutes to release more flavor. Strain the stock through a fine mesh to remove small shells, and reserve.

Step 6

In a small saucepan, add 1 tablespoon of anato seeds and about 4 tablespoons of oil, just enough to cover the seeds. Heat over medium heat for 3-5 minutes to infuse the oil with anato color. Stir frequently to avoid burning. Strain the oil in a large pot, discarding the seeds*.

Step 7

Blend 2 garlic cloves, 1 onion, tomato puree or passata, 1/2 capsicum into a rough paste to make a sofrito mix.

Step 8

Heat the pot with the anato oil over medium heat and cook the sofrito paste in it until fragrant, approximately 7-8 minutes. Add a bit of water if it starts to dry out. Season with salt, pepper, chili flakes, and red wine vinegar. Cook for another 10 minutes until the raw taste of the veggies disappears.

Step 9

Add cleaned mussels to the sofrito mix and cook for about 5 minutes covered to steam. Remove mussels that start to open and reserve. Continue cooking the other mussels for another 2 minutes and check. Reserve the cooked mussels that opened and discard all the closed ones. You can remove some mussels from the shell and leave others in the shell for garnish.

Step 10

In the same pot, add 250ml Octopus stock, 250ml Prawn stock, 500ml fish stock (or water), and bring to a boil. Simmer for 15-20 minutes to reduce to 3/4 and adjust seasoning.

Step 11

Poach raw prawns in the stock for 2-3 minutes, then remove and reserve. Lightly season.

Step 12

Poach fish fillets for 6-7 minutes until they start to flake. Remove and reserve. Lightly season.

Step 13

Heat Octopus and mussels by dipping them in the boiling stock for 20 seconds, then remove and start serving.

Step 14

In a bowl, serve pieces of Octopus, 3 prawns, 3 mussels, 1 fish fillet, and spoon 2 ladles of the seafood stock on top. Serve with lime wedges and fresh coriander.