Zarzuela (Zarzuela De Mariscos)
Ingredients
- 12 mussels scrubbed and debearded
- 12 clams scrubbed and rinsed
- 8 1/2 floz dry white wine
- 8 3/4 oz monkfish fillet skinned and cut into large chunks
- 8 3/4 oz halibut fillet cut into large chunks
- 6 large peeled prawns tail fins on
- 5 tablespoons virgin olive oil
- 6 cooked langoustines or extra prawns
- sea salt and freshly ground black pepper
- 2 lemons cut into wedges, to serve
picada
- 2 slices fried white bread cut into cubes
- 2 garlic cloves coarsely chopped
- 9 almonds coarsely chopped
- 4 1/3 floz extra virgin olive oil
sofregit
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 garlic clove crushed
- 2 teaspoons sweet paprika pimenton dulce
- 7 oz canned chopped tomatoes
- 1/2 teaspoon saffron threads soaked in 1 tablespoon boiling water
- 3 bay leaves sea salt and freshly ground black pepper
Instructions
- To make the picada, put the fried bread in a small processor with the garlic and almonds and blend finely. With the motor running, gradually add the oil to form a loose paste.
- To prepare the mussels and clams, put the wine in a large saucepan and bring to the boil. Add the mussels and clams, cover and cook over medium heat for about 2 minutes -shake the pan after 1 minute - until all the shells have opened. Discard any that haven't. Pour into a colander set over a bowl to catch all the liquid. Transfer the mussels and clams to a bowl and cover loosely. Reserve the liquid to use in the sofregit.
- To make the sofregit, heat the oil in a saucepan, add the onion and garlic and fry gently until pale golden and soft. Stir in the paprika, tomatoes and saffron and its soaking water. Pour the mussel liquid carefully through a fine-meshed sieve, leaving any sediment behind. Add the bay leaves, salt and pepper. Cover and cook over medium heat for
- 10 minutes. Add a little water if the mixture gets too thick.
- Season the monkfish, halibut and prawns with salt and pepper. Heat 2 tablespoons of the
- oil in a, frying pan, add the pieces of monkfish and halibut and fry until lightly golden on both sides. Remove to a plate and keep them warm. Deglaze the pan with 3 tablespoons water and pour into the simmering sofregit.
- Wipe the frying pan, add the remaining 3 tablespoons oil and the prawns and fry just until they turn pink on both sides. Add the langoustines to heat through for 1 minute, turning frequently. Pour in the cooked sofregit and add the rest of the seafood, including the mussels and clams. Heat very gently for a few minutes to ensure everything is cooked through. Loosen the picada with a little liquid from the pan and fold into the seafood. Serve with the lemon wedges.
Calories: 830 kcal
Carbohydrates: 21 g
Protein: 39 g
Fat: 62g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 778 mg
Potassium: 1014 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 844 IU
Vitamin C: 39 mg
Calcium: 152 mg
Iron: 4 mg