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Zarzuela De Pescado Spanish Stewed Fish

Western.Chefs's picture
Ingredients
  Mussels 4 Pound (2 Quart Or 2 Kilogram)
  Dry white wine 250 Milliliter (1 Cup)
  Olive oil 125 Milliliter (1 Cup)
  Onions 2 Large, chopped
  Squid 1 Pound, sliced (450 Gram)
  Tomatoes 6 Large, chopped
  Cod fillets 1 Pound, skinned and cut into large pieces (450 Gram)
  Shelled shrimp/6 reserved unshelled 1 Pound (450 Gram)
  Saffron threads 1 1⁄4 Pinch, soaked in 1 tablespoon boiling water for 5 minutes (Or 1 Large Pinch)
  Garlic cloves 2 Large
  Ground almonds 2 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  French bread slices 12 , fried
  Salt To Taste
  Pepper To Taste
Directions

Put the mussels in a large frying pan with half the wine.
Cover the pan and cook for about 8 minutes over high heat, shaking the pan frequently.
Drain the mussels and reserve the liquid.
Shell the mussels, reserving a few in their shells and discarding any that have not opened.
Heat the olive oil in a large saucepan, add the onions and fry gently until they are golden.
Add the squid, tomatoes and the remaining wine and cook for 2 to 3 minutes.
Add the cod and shelled shrimp and season to taste.
Pour in the reserved cooking liquid and the saffron mixture.
Cover the pan and simmer for 7 to 10 minutes or until the fish is cooked.
Put the garlic, ground almonds, parsley and 2 tablespoons of the cooking liquid into a small bowl and mix to a smooth paste.
Stir the paste into the stew.
Add the mussels.
Ladle the stew into a large serving dish.
Garnish with the reserved shrimp and mussels.
Arrange the slices of fried bread around the dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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