Spanish Caldareta

Executive chef Anthony C. Sinsay

Harney Sushi Old Town

3964 Harney St.

Old Town

619-295-3272

harneysushi.com

Harney Sushi uses only sustainable products whenever possible. The restaurant makes every effort to be ecologically responsible. While Harney Sushi is a progressive kitchen, it does not substitute post-modern technique for flawless execution and the pursuit of exceptional products.

Harney Sushi’s executive chef Anthony Sinsay wanted to share a recipe for families. He made a few modifications to this traditional Spanish Caldareta to simplify it for the home cook. The recipe uses all sustainable seafood and shellfish, including clams, mussels, shrimp from the Sea of Cortez and farmed striped bass. 

Spanish Caldareta 

Serves 4

2 ounces Spanish olive oil

1/2 Spanish onion

1 carrot, medium diced

2 cloves chopped garlic

1 teaspoon chopped thyme

1 teaspoon chopped parsley stemmed (stems removed)

1/2 cup canned diced tomatoes (drained)

2 teaspoons smoked paprika

1 1/2 cups Nora’s chili*

1/4 cup white wine

3 cups seafood stock

1 striped sea-bass filet cut into equal-sized pieces

1/4 pound mussels

1/4 pound clams

6 21/25 shrimp

Parsley/olive oil to garnish

1. In a saucepot, heat olive oil and sauté onion, carrot and garlic until slightly caramelized. 
2. Add thyme and parsley stems. Add tomato and sauté until it begins to brown. 
3. Add smoked paprika and Nora’s chili and toast until it becomes fragrant. 
4. Deglaze with white wine and reduce until wine is almost dry. 
5. Add broth and simmer for one hour.
6. Add fish and poach until mussels and clams open and shrimp is cooked. 
7. Garnish and serve with toasted bread.

* Nora’s chili can be found at specialty Spanish markets. Sinsay gets his from Pata Negra Market in Pacific Beach.