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Zarzuela de Mariscos
A rich and flavorful Spanish seafood stew, often referred to as a 'seafood casserole,' originating from Catalonia. It features a variety of fish and shellfish simmered in a fragrant tomato-based sauce with peppers, onions, and a hint of brandy.
ð§ ææ
- 4 tbsp Olive oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(chopped)
- 1 medium Green bell pepper(chopped)
- 400 g Tomatoes(crushed or puréed)
- 120 ml Dry white wine
- 60 ml Brandy
- 500 ml Fish stock
- 1 Bay leaf
- 0.5 tsp Saffron threads
- 1 tsp Smoked paprika
- to taste Salt
- to taste Black pepper
- 300 g Monkfish fillets(cut into chunks)
- 300 g Firm white fish fillets (e.g., hake, cod)(cut into chunks)
- 250 g Shrimp(peeled and deveined)
- 500 g Mussels(cleaned)
- 200 g Scallops(trimmed)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2
Add the minced garlic and chopped bell peppers. Cook for another 8-10 minutes until the peppers are tender.
- 3
Stir in the crushed tomatoes, white wine, and brandy. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
- 4
Add the fish stock, bay leaf, saffron threads, and smoked paprika. Season with salt and pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
- 5
Add the monkfish and other white fish chunks to the pot. Simmer gently for 5 minutes.
- 6
Add the shrimp, mussels, and scallops. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque, the mussels have opened, and the scallops are cooked through. Discard any mussels that do not open.
- 7
Remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the zarzuela into bowls and garnish with fresh chopped parsley.
ð¡ ããã®ã³ã: Serve hot with crusty bread for dipping.
ð¡ ããã®ã³ã
- âUse a variety of fresh, high-quality seafood for the best flavor.
- âDo not overcook the seafood, as it can become tough.
- âAdjust the amount of paprika and peppers to your spice preference.
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- Add other shellfish like clams or langoustines.
- A pinch of cayenne pepper can add extra heat.
- Some recipes include a small amount of flour to thicken the sauce slightly.