Zarzuela de mariscos y pescado is a traditional stew from the Levante region of Spain, often referred to as the 'Spanish bouillabaisse.' This hearty dish combines a variety of fresh fish and seafood, gently cooked to preserve their natural juices, and is served with a flavorful sauce known as 'picada' or 'nogada,' made with ground almonds or walnuts. Perfect for any time of the year, this recipe captures the authentic Spanish coastal flavors and is...
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In a pot, add 1 liter of water and cook the fish. Reserve the stock for later use.
Chop the onion and tomatoes.
Heat a little olive oil in a skillet and sauté the onion and tomatoes until the onion becomes translucent.
Add the white wine and cook for a few minutes. Transfer this mixture to a large, flat earthenware casserole dish.
Clean the squid and cut it into rings.
Lightly fry the hake and monkfish slices for a few minutes on each side.
Add the squid rings and cook for one more minute. Place all the ingredients into the casserole dish.
In a blender, combine two garlic cloves, parsley, almonds, sweet paprika, and a little fish stock.
Blend until smooth and set aside.
In a clean skillet, heat a little olive oil and sauté the remaining garlic clove with a tablespoon of flour.
Stir and add the blended mixture. Mix well and bring to a boil, adding more fish stock as needed to achieve a light sauce.
Adjust the seasoning with salt and pour the sauce into the casserole dish.
Place the casserole dish back on low heat, stirring gently to ensure the sauce spreads evenly beneath the other ingredients.
Add the Norway lobsters and prawns to the casserole dish.
Cook everything on low heat for about 15 minutes, stirring gently with a wooden spoon to avoid breaking the fish.
If necessary, add a little more fish stock.
Use the freshest seafood and fish available to enhance the flavor of the dish.
Be gentle when stirring to avoid breaking the delicate fish pieces.
Serve the dish immediately to enjoy it at its best.
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but fresh seafood is recommended for the best flavor and texture.
What can I use as a substitute for saffron?
If saffron is unavailable, you can use turmeric for color, but it will slightly alter the flavor.
Can I make this dish ahead of time?
It is best served fresh, but you can prepare the base and sauce ahead of time and add the seafood just before serving.
What type of wine should I use?
A dry white wine works best for this recipe, such as a Sauvignon Blanc or Albariño.
Can I add other types of seafood?
Yes, you can customize the dish by adding other seafood like mussels or scallops based on availability and preference.
