Zarzuela De Pescado Spanish Stewed Fish
|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|
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.