Seafarers’ Noodles

Ingredients

• 2 dentex frames and heads
• 6 painted comber fish
• 1 octopus leg, sliced
• 1 small squid
• 250 g red shrimp from Ciutadella
• 1 jar of homemade sofrito (tomato, onion, green pepper and garlic)
• Tap de Cortí paprika
• Olive oil
• Salt
• Water that is not tap water
• Squid ink
• No. 4 noodles

Preparation

The first step is to prepare a good fish stock. In a pot, simmer the dentex frames and heads, the painted comber fish, the shrimp heads, the sofrito, and a little squid ink. This combination provides depth and intensity to the broth, the true soul of the dish.

Once the fish has cooked sufficiently, turn off the heat and remove the fish pieces. Allow them to cool slightly before removing the flesh, which should be set aside and added back later in the preparation.

Meanwhile, in a clay pot or cast-iron casserole, sauté the shrimp tails, sliced octopus leg, and squid in extra virgin olive oil. After about five minutes, add the strained fish stock—approximately two litres—along with the Tap de Cortí paprika, and allow everything to boil for a further five minutes so the flavours can fully develop.

When the broth is boiling vigorously, add the noodles. The cooking time will depend on the type of pasta used; in this case, about nine minutes. After the noodles have been cooking for approximately five minutes, add the reserved dentex flesh. Stir gently and allow the cooking process to finish.

Finally, turn off the heat and let the dish rest for four to five minutes before serving. This resting period allows the noodles to absorb the flavours of the broth and achieve the ideal texture.

Recipe from Biel Cardona Capella