Only available during lunch. Best described as a variation of a French prawn bisque crossed with a Spanish zarzuela de pescado.
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This rich, thick stew is made with prawn stock, stewed tomato, garlic, thyme, fish broth, water, sea salt, paprika, and parsley.
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It's warm and comforting, soulful and hearty, with bright vegetal sweet savoury crustacean flavour.
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Within is a medley of fresh seafood, all with tender moist bouncy textures and lovely sweet savoury flavours, including squid, white clams, a single tiger prawn, and a fillet of sustainably-caught hake fish, although I wish it also had blue mussels.
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Finally, crunchy haricot vert with vegetal sweet flavour, chunky potato with starchy earthy flavour, and a large slice of warm toasted spongy soft sourdough bread with bready sweet sour flavour, complete this beautiful summer dish.
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NUDE Seafood
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