Atún rojo encebollado, suquet de sus espinas y huevas de trucha
Red tuna, stew of its thorns and trout eggs.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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This dish represents a modern take on traditional Spanish seafood preparations, blending the rich history of tuna fishing in Andalusia with innovative culinary techniques. The 'encebollado' style, a classic onion-based stew, is a testament to the influence of Moorish cuisine on the Iberian Peninsula. The use of tuna bones for a suquet and trout roe adds a layer of sophistication rooted in contemporary gastronomy's focus on sustainability and utilizing every part of the ingredient.
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This dish reflects Spain's deep connection to the sea, particularly the prized 'atún rojo' (red tuna), and exemplifies the country's evolving culinary landscape, blending tradition with innovation.
Tuna Fishing Heritage
Spain, particularly the Andalusian region, has a long history of tuna fishing, dating back to Phoenician times. 'Almadraba' is a traditional tuna fishing method still practiced today, emphasizing sustainable fishing.
The 'Suquet' Tradition
'Suquet' is a traditional Catalan fish stew, typically featuring a variety of seafood and potatoes. This dish borrows the concept, applying it specifically to tuna bones to create a refined, flavorful broth.
Contemporary Spanish Gastronomy
The addition of trout roe and the emphasis on using all parts of the tuna demonstrates a modern approach to Spanish cooking, highlighting sustainability and a focus on maximizing flavor.
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This dish is a symphony of oceanic richness, umami depth, and subtle sweetness, punctuated by briny pops of trout roe and the savory backbone of a carefully constructed broth.
The 'atún rojo' (red tuna) provides a rich, meaty flavor and a tender texture, complemented by the sweetness of slowly caramelized onions. The 'suquet', derived from the tuna bones, contributes a deep seafood broth with a slightly gelatinous texture. The trout roe adds bursts of saltiness and a delicate pop, creating a textural and flavor contrast. A high-quality olive oil is essential, contributing fruity and peppery notes that bind the flavors together. The dish often incorporates subtle spices like smoked paprika or saffron, adding complexity and warmth.
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Tuna Quality
The quality of the 'atún rojo' is paramount. Seek out sustainably sourced, high-grade tuna with a vibrant red color and firm texture. 'Balfegó' is a reputable brand known for its quality.
Onion Caramelization
Patience is key when caramelizing the onions. Cook them slowly over low heat until they are deeply golden and sweet. This process releases their natural sugars and creates a rich flavor base.
Suquet Preparation
Simmer the tuna bones with aromatic vegetables (onion, carrot, celery) and herbs to create a flavorful and clear broth. Skim off any impurities during the simmering process.
Trout Roe Selection
Choose high-quality trout roe with a vibrant color and firm, intact eggs. Refrigerate immediately and handle gently to avoid damaging the delicate roe.
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