Estofado de Mariscos de Puerto Madryn

Embark on a culinary journey to the Patagonian coast with this authentic "Estofado de Mariscos de Puerto Madryn." Known for its fresh, local seafood, this hearty seafood stew combines the rich flavors of Argentina's coastal bounty. The dish's vibrant colors and aromatic ingredients make it a delightful centerpiece for any gathering.

Ingredients

🦐 300g fresh Patagonian prawns, from cold waters
🦑 150g calamari tubes, cut into rings
🐟 200g fresh white salmon fillets, skin on
🦐 150g peeled prawns
🐚 10 razor clams
🐚 10 white clams
🐙 200g baby octopus, cooked
🧄 4 cloves garlic, chopped
🧅 1 large white onion, chopped
🌶️ 1 red bell pepper, chopped
🌶️ 1 green bell pepper, chopped
🥒 1 zucchini, chopped
🍅 400g crushed tomatoes
🍷 150ml white wine
🥔 3 medium potatoes, boiled and sliced
🌿 Rehydrated wakame
🌱 Fresh salicornia
🧂 Shrimp salt
🍂 1 bay leaf
🍾 Olive oil
🪨 Cork

Instructions

1- Prepare the Seafood:

• If using frozen baby octopus, thaw them in the refrigerator for 24-48 hours. Cook in plain water with a bay leaf, onion, and a cork for approximately 20 minutes per kilogram. Cut into bite-sized pieces after cooking.

2- Boil the Potatoes:

• In a saucepan with water, add seaweed and shrimp heads from the prawns. Boil potatoes until al dente. Slice after boiling.

3- Sear the Salmon:

• Heat a cast iron skillet over medium-high heat with olive oil. Sear the white salmon fillets skin-side down until crispy. Remove and set aside.

4- Sauté the Calamari and Octopus:

• In the same skillet, add calamari rings and cooked baby octopus without additional oil or salt. Sauté until browned.

5- Cook the Vegetables:

• Push seafood to the sides and add garlic to the center. Add onions, bell peppers, and zucchini. Sauté until the vegetables are crunchy.

6- Deglaze and Add Tomatoes:

• Pour a splash of white wine into the skillet to deglaze. Add crushed tomatoes and stir to combine.

7- Add Clams and Prawns:

• Place white clams into the simmering sauce. Once they begin to open, add peeled prawns and scallops. Simmer gently.

8- Reintroduce Seared Salmon:

• Return salmon fillets to the stew, nestling them into the sauce.

9- Grill on the Plancha:

• On a separate griddle, grill boiled potatoes, octopus tentacles, and whole prawns until lightly browned and crispy.

10- Assemble and Serve:
- Add grilled potatoes and octopus to the stew. Decorate with razor clams around the skillet. Garnish with wakame, shrimp salt, and fresh parsley.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
Servings: 4-6
Calories: ~400 per serving
Protein: ~35g per serving
Fat: ~15g per serving
Carbohydrates: ~20g per serving
Equipment:
🔥 Gas stovetop
🍳 Cast iron skillet
🍲 Small stainless steel saucepan
🔪 Chef's knife
🔪 Blue plastic cutting board
⛓️ Metal tongs
🌭 Wooden spoon
🥣 Glass mixing bowls
🎛️ Plancha/griddle

Cooking Tips:

• Choose bright orange prawns without black spots for freshness.
• Use a cork and bay leaf when boiling octopus to ensure tenderness.
• Serve directly from the skillet for a communal dining experience.

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#cocinerosarg

Estofado de Mariscos de Puerto Madryn