Forki Prawn Suquet

Preparation

1. Soak the ñoras in cold water for 30 minutes to hydrate them and facilitate the extraction of 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. Peel the potatoes and cut them into irregular cubes, approximately 3 cm in size.
4. Fry the potatoes in a pan with plenty of oil, keeping the heat at medium-high until they are golden. Remove and drain on paper towels.
5. Use the potato oil to fry the slice of rustic bread until golden and crispy. Reserve the fried bread.
6. Separate the shrimp heads from the tails. Peel the tails and reserve the shells for the stock.
7. Brown the shrimp heads in a pot over medium heat where we will make the stew, with a bit of oil. Remove the heads, squeeze them over a plate to collect the essence from the interior, and refrigerate it for the end.
8. Make a stock with the squeezed heads and the shrimp shells. Boil it for about 20 minutes and strain. Reserve.
9. Remove the vein from the shrimp tails by making a small incision along the back and carefully pulling out the red vein. Refrigerate the shrimp tails for the end.
10. Make a stock with the rockfish, shrimp heads, and shells. Boil everything for about 15 minutes, strain it, and reserve the stock. If rockfish is not available, store-bought fish broth can be used.
11. Blanch the tomatoes for 1 minute in boiling water, remove them, and peel off the skin and remove the seeds. Finely chop the pulp.
12. Sauté the chopped onion over low heat in the casserole with the oil from the sautéed prawn heads for about 10 minutes until it starts to become translucent.
13. When the onion begins to turn translucent, add the chopped tomato and cook over low heat.
14. Cook the sauté over low heat for at least 1 hour, stirring occasionally, until it becomes dark and concentrated.
15. Before finishing the sauté, add a shot of wine or cognac and let it cook until the alcohol completely evaporates.
16. Prepare the picada in a mortar with the chopped garlic cloves, a pinch of salt, saffron, a bit of sweet paprika, the sliced fried bread, and the nora pepper pulp.
17. Once the picada is prepared, blend it with a hand blender until very smooth.
18. Add the fried potatoes and the picada to the casserole with the sofrito. Cook for 2 minutes, stirring well.
19. Next, pour the hot fish stock into the casserole until it covers halfway up the potatoes. Let it cook for 10 minutes on medium heat.
20. Add the essence from the prawn heads that you have reserved in the fridge and the peeled prawn tails. Let it cook for just 2 minutes, cover the casserole, and turn off the heat.
21. Allow the stew to rest covered for 2 or 3 minutes to blend the flavors.
22. While the stew is resting, finely chop the fresh parsley.
23. Plate the stew and sprinkle the freshly chopped parsley on top to add a fresh and aromatic touch.