Preparation

• Wash the salmon fillet thoroughly under running water, let it drain in a colander, and pat dry with paper towels. It should be very dry. Whether fresh or defrosted, remove the salmon from the fridge at least half an hour before cooking. Remove the skin and any remaining bones. Cut the salmon into chunks.

• Wash the swordfish steak thoroughly under running water, let it drain in a colander, and pat dry with paper towels. It should be very dry. Whether fresh or defrosted, remove the swordfish from the fridge at least half an hour before cooking. Remove the skin and any remaining bones and cartilage. Cut the swordfish into chunks.

• If the prawns are frozen/defrosted, wait until they are soft enough to clean easily without breaking. Clean the prawns Separate the heads from the bodies gently.

• Clean the prawn heads Wash the prawn heads thoroughly under running water as if rinsing a small container, then let them drain in a colander. Set them aside as a base for the sauce.

  Clean the prawns Shell the prawns. First, remove the black string, which is the intestine, because its contents are not toxic but can spoil the dish: • with a sharp knife, make an incision along the back of each body; • extract the black string, i.e., the intestine, using a toothpick.

• Wash the shelled and incised prawns thoroughly under running water, then let them drain in a colander. Pat dry with paper towels. Remove the prawns from the fridge at least half an hour before cooking. Cut the prawns into chunks.

• In a pan, heat a sprinkle of garlic powder, a couple of whole dried red chili peppers, and some parsley stems to flavor. Add the cleaned prawn heads and toast them on both sides. Deglaze with a shot glass of white wine.

  Add: • the tomato sauce and enough water to rinse the sauce container; • a vegetable bouillon cube [optional]; and mix.

  Let it cook with a lid, preferably glass, on low flame for 5 minutes. With the flame off, use kitchen tongs to remove the prawn heads, squeeze out the retained sauce, and remove any shell pieces and antennas, parsley stems, and whole chili peppers.

• Bring the sauce back to a boil. Add the fish chunks: salmon, swordfish, and prawns. Add a pinch of salt, grind the pepper, add the chopped parsley, and mix. Let it cook with a lid, preferably glass, on low flame for 5 minutes until the fish chunks are cooked [not overcooked].

• Your fish sauce for dressing is ready.

  

• You can prepare the fish sauce in advance and heat it when needed.

  • the salmon with its soft texture gives creaminess to the sauce; • the swordfish with its firm texture gives body to the sauce; • the shelled and cleaned prawns make the sauce more appetizing without needing to dirty your hands; the prawn heads make it even more flavorful.