As the saying goes, the secret is in the sauce. Chef Nate Hobart of Pittsburgh’s Morcilla instills layers of flavors into the broth of his Sopa de Mariscos. The soup starts with onions, carrots, fennel, several herbs and spices, saffron, tomatoes, and lobster stock. Upon this rich base, the rest of the dish builds to a crescendo with salt cod, calamari, monkfish, tuna, shrimp, and a flurry of mussels. The result is as beautiful to look at as it is delicious to eat. You will want plenty of sourdough bread to soak up every drop.

The Best Wine Pairing for Sopa De Mariscos

For the perfect wine to pair with this delicious stew, sommelier Adam Knoerzer recommends a sparkling in line with the philosophy of “if it grows together, it goes together.” Though this soup is from Spain, the ingredients are all sourced from Pennsylvania. Pennsylvania happens to have a notable wine region on the shores of Lake Erie.So, Knoerzer recommends Johnson Estate Bubblyfrom Erie, PA. “Let the effervescence of this sparkler pep up the palate between slurps of the flavor-packed broth of this soup,” he said. “The rounder floral notes of the wine go hand-in-hand with the meatiness of the monkfish and other seafoods that create a kaleidoscope of flavors.”

Sopa de Mariscos

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• Author: Nate Hobart
• Yield: Serves 4

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Description

A winter seafood stew as beautiful to look at as it is delicious to eat.

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Ingredients

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• 2 large onions
• 4 cloves garlic
• 1 bay leaf
• 4 oz olive oil
• 2 tbsp pimentón
• 1 tbsp Aleppo pepper
• Pinch of saffron
• 1 carrot, diced
• 1 head fennel, diced
• 6 plum tomatoes, diced
• 32 oz seafood stock (lobster stock, fish stock, clam juice)
• 16 oz San Marzano tomato puree
• 12 oz salt cod, soaked overnight and cut into 1-inch cubes
• 1/2 lb calamari, tubes and tentacles sliced
• 1/2 lb monkfish, cut into 1-inch cubes
• 1/2 lb albacore tuna, cut into 1-inch cubes
• 24 mussels
• 8 large shrimp
• 4 oz dry sherry
• 2 lemons, juiced
• 1 bunch parsley, chopped
• Salt to taste
• Warm sourdough bread, sliced into 1-inch slices

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Instructions

1. In a large pot, begin by sweating the onions, garlic, and the bay leaf in the olive oil over medium heat, seasoning with 1 tablespoon salt.
2. Once the onions and the garlic are soft and translucent (about 15 minutes), add the spices, carrots, and fennel, continuing to sweat for another 5 minutes.
3. Add the plum tomatoes and cook for another 5 minutes, and then add the lobster stock,
   San Marzano tomatoes, salt cod, calamari, and monkfish. Bring to a boil then reduce to a
   simmer for about 20 minutes.
4. Once the calamari and salt cod are tender add the tuna and cook for another 5 minutes.
5. Add the mussels and shrimp and cover with a lid; cook until all the mussels are open.
6. To finish, add the sherry, lemon juice, and chopped parsley. Season with salt to taste. Enjoy with the sourdough bread.

Recipe by Chef Nate Hobart, Morcilla
Story by Keith Recker
Styling by Anna Franklin
Photography by Dave Bryce
Wine Pairing by Adam Knoerzer

This fast and simple Chimichurri Shrimp with Couscous recipe incorporates premade, store-bought ingredients for time-saving preparation, making it a perfect weekday meal on those days when schedules are tight. Spend less time in the kitchen and more time with loved ones after trying this flavorful meal that will satisfy even the picker eaters of the house.

What is Chimichurri?

This herbaceous sauce adds a pop of flavor to any protein. Chimichurri originates in Argentina and comes from the grinding of herbs and oils.. This uncooked condiment bursts with the freshness of parsley, oregano, garlic, and a touch of chili. The addition of olive oil and vinegar provides the base, creating a tangy and slightly spicy sauce that elevates grilled meats, roasted vegetables, and even simple grilled seafood like in our Chimichurri Shrimp with Couscous to new heights.

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Simple Chimichurri Shrimp with Couscous

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• Author: Chef Jackie Page

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Description

Add a little bit of spice to your couscous and shrimp.

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Ingredients

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• Colossal shrimp
• Olive oil, for sautéing
• Chimichurri sauce
• 1 red pepper, sliced into strips
• Fresh asparagus, cut into 1-inch pieces
• Salt and pepper to taste
• Couscous, your favorite brand
• ¼ cup olive oil, for couscous
• Fresh parsley

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Instructions

1. Sauté the shrimp in olive oil, and just before they’re done,add the chimichurri sauce. Toss and set aside.
2. Sauté the peppers and asparagus in the same pan as the shrimp, adding a little bit more olive oil, salt, and pepper.
3. Prepare your couscous by box instructions. Add a ¼ cup of olive oil to the couscous. Add peppers and asparagus and lightly toss.
4. Plate couscous and garnish with shrimp and fresh parsley.

Recipe by Chef Jackie Page
Styling by Anna Franklin
Photography by Dave Bryce

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