Zarzuela de Marisco y pescado

Zarzuela de marisco y pescado

Zarzuela

Ingredients (serves 4):
200 g salmon
200 g monkfish
200 g seabass
400 g large prawns
12 mussels in shell
250 g mussels, cleaned
2 squid, cut into 2 cm pieces
300 g clams
150 g small shrimps
1 large white onion
3 cloves garlic
1 green pepper
1 bay leaf
350 ml white wine
250 ml fish stock
300 ml cooking cream
1 large tomato
1 tin tomato coulis
Olive oil
Salt, pepper
1–2 tsp sugar
Fresh parsley, chopped
1 lemon

Preparation:
Cut pepper and onion into 1 cm pieces. Finely chop garlic. Clean squid and cut into 2 cm pieces. Wash mussels well and remove the beard. Portion the fish into nice chunks, not too small to keep them juicy. Chop the parsley.

Heat olive oil generously in a large pan. Sauté onion until golden brown. Add garlic and let it cook briefly. Lower the heat, add green pepper, cook for 5 minutes and add bay leaf. Pour in white wine and let the alcohol evaporate. Add tomato coulis and stock, simmer for 45 minutes on low heat. Remove from heat and stir in cream. Season with salt, pepper and sugar. Bring almost to a boil.

In an ovenproof dish (such as a paella pan), drizzle olive oil and place the fish pieces. Add squid, cleaned mussels and small shrimps. Sprinkle freshly ground black pepper. Pour sauce generously over. Preheat oven to 180°C and bake for 8 minutes. Remove pan, add prawns, mussels in shell and clams. Spoon some sauce over to prevent drying. Return to oven at 160°C for 10 minutes until prawns are pink and shellfish open.

Cut the lemon into 8 wedges and place them in the pan. Finish with chopped parsley. Serve with fresh bread to dip into the sauce. Pair with Sauvignon Blanc, Albariño or a crisp rosé.

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16-09-2025, 11:56

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