Fisherman’s Rice Stew from Murcia | CALDERO DEL MAR MENOR
Course: MainServings
2
peopleCooking time
20
minutesDelve into the traditional flavors of Spain with this authentic Fisherman’s Rice Stew recipe, known as Caldero del Mar Menor. Indulge in the savory blend of fresh sea bass or mullet paired with Spanish paella rice, enriched with a homemade aioli and flavorful stock. This comforting stew is a quintessential representation of Murcia’s coastal cuisine, promising an exquisite seafood experience in every spoonful.
Ingredients
- Fisherman’s Rice (El Caldero del Mar Menor)
1 mullet, sea bass or bream (cleaned, scaled and cut into thick slices)
3 ñora peppers
2 tomatoes
4 cloves of garlic
olive oil
200g Spanish paella rice
a pinch of saffron
salt
- Stock
500g small rock fish or heads of main fish
half a leek
half a carrot
1 tomato
1 onion
1 branch of celery (optional)
half a head of garlic
parsley (optional)
1 bay leaf
- Aioli
1 egg yolk
1 clove of garlic
Lemon juice
salt
150ml olive oil
Directions
- Fisherman’s Rice (El Caldero del Mar Menor)
- Remove seeds from ñora peppers, tear into pieces, and toast in olive oil, then remove.
- Brown fish heads in the same oil, remove, add chopped garlic, and once golden, grate in tomatoes and cook down.
- Bash ñora peppers with salt and a garlic clove to a paste and add to the pot, cooking gently.
- Bring 800ml stock to a simmer, add pot mixture, poach fish for 5 minutes, and season.
- Strain broth, set aside fish and reserve some broth as sauce.
- Add rice to strained broth, cook for 20 minutes, and adjust seasoning.
- Stock
- Combine all stock ingredients in a pot, cover with water, and simmer for 20 minutes.
- Aioli
- Mince garlic, combine with egg yolk, a squeeze of lemon juice, and a pinch of salt.
- Whisk in olive oil slowly, a little at a time, allowing to emulsify, then season to taste.
