Gazpacho marinero (seafood stew)

The roots of Valencian gastronomy can be found mainly in the sea and the vegetable garden, making it possible to enjoy dishes such as gazpacho marinero, which combines the deepest flavours from a land bathed by the Mediterranean.


1 kg. small rock fish, 4 cubes of swordfish, 2 ripe tomatoes, 3-4 cloves of garlic, 100 gr. onion, 8 mussels, 8 clams, 4 scampi, 4 red shrimp, ñora (dried red pepper), 1 teaspoonful of pebrella (wild thyme), 100 gr. flour, 25 gr. yeast, salt, olive oil.
To make the pasta base for the gazpacho, tip the flour into a bowl, add a pinch of salt and half the yeast, then add the water and mix well to form the dough. Cover with a damp cloth and after an hour mix the other half of the yeast in water and add to the mixture. Let the dough stand for 8 hours. After this make walnut-sized balls and flatten them out with a rolling pin. Bake in the oven for 10 minutes at 160º. Prepare the stock using the morralla, or small fish. Fry the dried red pepper in a frying pan and then crush it in a mortar together with the raw garlic. Add the raw grated tomato and reserve. Tip the finely grated onion into the oil used to fry the pepper. When soft, add the fish and shellfish. After a few minutes, when the mussels and clams have opened, add the crushed garlic, pepper and tomato mixture. Pour in the strained fish stock and the wild thyme and season to taste. Leave to boil for 5 minutes and then add the gazpacho pasta, well broken up into pieces. The dish should have a sauce of reasonable consistency, neither too thick nor too thin.
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