Flambéed Garlic Shrimp

Preparation

1. Soak the ñoras in cold water for 30 minutes. This will help soften the skin and make it easier to extract the pulp.
2. After 30 minutes, remove the seeds from the ñoras and scrape the pulp with a spoon. Reserve the pulp for later use.
3. Clean the fish (it should be a firm-textured fish like monkfish or cod). Cut into large cubes of approximately 3 cm and set aside in a bowl.
4. Blanch the tomatoes by submerging them in boiling water for 1 minute. Then, immediately transfer them to a bowl with cold water to stop the cooking process. Remove the skin and seeds, grate them, and set aside.
5. Peel the potatoes and crack them, cutting into irregular cubes of approximately 2-3 cm. Reserve in cold water to prevent oxidation.
6. Lightly crush the garlic cloves with the side of a knife, leaving them whole and with the skin intact to enhance the flavor during the sauté.
7. In a large pot, sauté the garlic cloves in olive oil over medium heat until they acquire a golden tone, approximately 2-3 minutes. When they begin to darken, add the grated tomato, first ensuring to remove the excess water.
8. Once the tomato has slightly reduced, add the cup of dry white wine, the ñora pepper pulp, and a pinch of sweet paprika. Cook for about 5 minutes to allow the flavors to blend.
9. Next, add the chopped potatoes to the pot. Let them cook for about 5-7 minutes, stirring occasionally, and then pour in the fish stock until the potatoes are covered.
10. When the potatoes have boiled for 18 to 20 minutes and are almost cooked, add the fish cut into large chunks. Let cook for an additional 5-7 minutes, ensuring the stew remains rather dry and the fish is not overcooked.