Register

Zarzuela de Mariscos: Catalan Shellfish & Seafood Stew

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

Posts: 2416
Joined: Sat Aug 19, 2017 6:19 pm
Location: Barcelona

Zarzuela de Mariscos: Catalan Shellfish & Seafood Stew

Postby Alexandria » Sun Jun 17, 2018 1:51 pm

Zarzuela is a Spanish musical genre which is a combination of a theatrical operetta and a comedy combined with sentimental drama. :thumbsup :thumbsup

This dish consists of a wide variety of both finned fish and shellfish cooked in a shallow, wide earthenware casserole called a "cazuela" .. It is an extraordinarily popular dish throughout the Iberian Peninsula including Portugal ..

Recipe for 4 to 6:
400 grams of Monkfish ( rape)
400 grams of Mediterranean Grouper
400 grams of Cod or Hake
500 grams of Squid sliced into thin arc rings
Salt of choice
Freshly ground black pepper
200 Ml. Spanish or Portuguese or Italian Evoo
4 to 6 Norway Bay Prawns or Scampi (cigalas )
250 Grams of onion or shallot minced
4 to 6 Jumbo Prawns (langostinos)
3 Medium size red ripe tomatoes ( or San Marzano if not seasonal )
90 Ml. Portuguese Verdejo White Wine or Albariño
2 tablespoons of Cognac or Jerez Brandy ( Amontillado, dry )
400 Ml. Home made fish stock ( strained for the broth )
2 Garlic cloves minced
1 tablesp of fresh minced parsley
16 Mussels steamed
Approx. 1 dozen roasted almonds
2 cookies ( In U.K. called Biscuits ): Wafer type preferably without added sugar ..

1) Preheat the oven to 200 centig degrees.
2) Heat the Evoo in a skillet and sauté the almonds, and then remove and set aside.
3) Now sauté, the Norway bay prawns and the jumbo prawns and transfer them to a large earthenware cazuela ..
4) Now sauté all the white fish varieties and transfer to the earthenware.
5) Then, sauté the onion and add the tomatoes .. Raise flame and add the white wine and Cognac, and allow to reduce to almost complete, and add the fish broth and high simmer for 3 minutes and then transfer to the earthenware.
6) Take the minced garlic, the parsley and the almonds, and in a mortar with pestle ( or an industrial blender or food processor or stand up mixer ), create a paste ..
7) Now, add the cookies, and crush to form a paste of velvety consistency..
8) Add some broth to the earthenware and pour this almond mixture over the fish and shellfish.
9) Add the mussels steamed and cook covered in oven, for 10 minutes and serve piping hot with crusty rustic bread and a bottle of Portuguese white wine or Albariño ..

Enjoy. Simply divinely heavenly .. :wino :wino

Have a lovely Sunday .. :thumbsup :thumbsup
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: No registered users and 33 guests