Tomato salsa with seafood – Couvillion

Ingredients for 2 servings:

• ½ small onion(s)
• ½ small bell pepper(s), red
• ½ stalk(s) celery
• 30 g butter, unsalted, in small pieces
• Salt
• 1 bay leaf
• 2 garlic cloves
• 15 g flour
• 20 g tomato paste
• 10 ml white wine, dry, possibly more
• 200 ml fish stock
• n. B. Thyme leaves, fresh
• Paprika powder
• Cayenne pepper
• Pepper, white
• 500 g seafood

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

an almost forgotten taste that conquers the world again

Finely dice the onion, cut the bell pepper and celery into bite-sized pieces, and finely chop the garlic. Melt half of the butter in a saucepan over low heat. Sauté the onions until translucent, add the bell pepper and celery, and saute, then add the salt and bay leaf and simmer for 5 minutes. Add the garlic and simmer for another minute. Remove the vegetables from the pan and set aside. Melt the other half of the butter in the resulting broth to make a roux, sprinkle with the flour, and cook over medium heat until golden brown. Add the tomato paste and sauté briefly. Return the vegetables to the pan and mix everything well. Deglaze with the white wine and fish stock and reduce gently. Season to taste with thyme, paprika, cayenne pepper, and white pepper. Simmer uncovered over very low heat for 45 minutes. After this time, add the seafood and cook in the salsa for another 15 minutes. Season with salt if desired and serve with fragrant rice (basmati rice, jasmine rice, or similar).