Preparation

• Soak the ñoras in cold water for 30 minutes to hydrate them and facilitate the extraction of the pulp.
• After 30 minutes, remove the seeds from the ñoras and scrape the pulp with a spoon. Reserve the pulp for later use.
• Peel the potatoes and cut them into irregular cubes, approximately 3 cm in size.
• 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.
• Use the potato oil to fry the slice of rustic bread until golden and crispy. Reserve the fried bread.
• Separate the shrimp heads from the tails. Peel the tails and reserve the shells for the stock.
• 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.
• Make a stock with the squeezed heads and the shrimp shells. Boil it for about 20 minutes and strain. Reserve.
• 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.
• 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.
• Blanch the tomatoes for 1 minute in boiling water, remove them, and peel off the skin and remove the seeds. Finely chop the pulp.
• 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.
• When the onion begins to turn translucent, add the chopped tomato and cook over low heat.
• Cook the sauté over low heat for at least 1 hour, stirring occasionally, until it becomes dark and concentrated.
• Before finishing the sauté, add a shot of wine or cognac and let it cook until the alcohol completely evaporates.
• 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.
• Once the picada is prepared, blend it with a hand blender until very smooth.
• Add the fried potatoes and the picada to the casserole with the sofrito. Cook for 2 minutes, stirring well.
• 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.
• 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.
• Allow the stew to rest covered for 2 or 3 minutes to blend the flavors.
• While the stew is resting, finely chop the fresh parsley.
• Plate the stew and sprinkle the freshly chopped parsley on top to add a fresh and aromatic touch.