Seafood & fish stew (Print Version)
# Ingredients:
→ Seafood
01 -
12 prawns or langoustines
02 -
500g of clams or cockles
03 -
500g of mussels
04 -
1 fresh squid
05 -
1kg of monkfish or cod fillets
06 -
6 scallops (optional)
→ Vegetables and Seasonings
07 -
3 shallots
08 -
1 celery stalk
09 -
1 leek (white part)
10 -
3 garlic cloves
11 -
1 onion
12 -
1 carrot
→ Sauce and Flavoring
13 -
A pinch of saffron
14 -
1 can of diced tomatoes
15 -
20cl of dry white wine
16 -
Salt and black pepper to taste
17 -
Herbs like Provence mix (1 tablespoon)
18 -
Olive oil
# Instructions:
01 -
Use a deep pot to steam clams and mussels without water. Separate the liquid from them and set both aside.
02 -
Slice the squid into strips and sauté it lightly in olive oil. Keep it aside for now.
03 -
Dice the vegetables finely and cook them for about 10 minutes. Then, stir in the chopped tomatoes, wine, shellfish juice, and herbs. Let it simmer for 30 minutes.
04 -
Add in the fish pieces, squid, shellfish, and prawns. Let everything cook for another 10 minutes.
05 -
If using scallops, sear them for just 2-3 minutes until golden. Place them on the serving dish, and the meal is ready to be served hot.
# Notes:
01 -
Zarzuela is a classic dish from Spain.
02 -
You can adjust the seafood selection based on what’s available seasonally.