Delicooks

Home > Recipes > Second Courses > Spanish seafood stew (Zarzuela de marisco)

Second Courses

Spanish seafood stew (Zarzuela de marisco)

By Your email (*) print


Spanish seafood stew (Zarzuela de marisco)

At a glance

Serves:
4
Difficulty:
Medium
Cost per serving::
1,00 €
Method:
90 min.
 
 

Ingredients

    • 4 large monkfish medallions
    • 200 gr. clams
    • 2 onions
    • 1 leek
    • 12 prawns
    • 500 gr. mussels
    • 1 tablespoon flour
    • 1 chili
    • 1 tablespoon paprika
    • 1 bulb of garlic
    • 200 ml. homemade fried tomato sauce
    • 100 ml. cognac or brandy
    • 300 gr. squid
    • 12 langoustine
    • Parsley
    • 500 gr. prawn or shrimp heads

Method

  1. Prepare a fish stock: saute the onion with the chili pepper, the garlic and a good splash of olive oil. Once the vegetables are softened, add the shrimp heads, paprika, a tablespoon of flour and the brandy. Allow the alcohol to burn off, add the tomato and mix well. Cover with 3 l. water and simmer for an hour and half. Strain and reserve.
  2. Fry the medallions of monkfish in an earthenware casserole dish with a splash of olive oil. Once they begin to brown, add the clams, prawns, langoustines, mussels and squid (cleaned and cut into rings). Cover with the seafood stock and allow to cook for 10-12 minutes until fish and shellfish are cooked.
  3. Serve hot with a handful of chopped parsley.

Tip

Add a diced potato to enhance flavor.

Recommended wine

White wine with fruity notes, soft palate, balanced, with fine acidic structure. It’s important to serve the wine chilled.

Comments

*Name, e-mail and comment fields are required

*incorrect e-mail

Error sending comment. Please try again later.

Thanks. Your comment will be published as soon as validated.

Let us know your opinion

(*) Required fields

Similar recipes

close

Send to a friend

Spanish seafood stew (Zarzuela de marisco)

Send to a friend, fill the form

Error sending comment. Please try again later.

*Name, e-mail and comment fields are required

*incorrect e-mail

*incorrect e-mail

Search for recipes

buscar

[more search options]

Search with google

Recipes

Vegan recipies

Vegan recipies

Vegan recipies

Guest chef

Different menus of guest chefs

Different menus of guest chefs

Our guest chefs bring you their unique and personal take on food.

HEALTHY LIVING

Sweeteners

Sweeteners

What options do I have for sweetening ....?

Style

Rasberry marmelade

Rasberry marmelade

A delicious gift for your friends

Products

The Oysters

The Oysters

Now is the best time to savor this delicious treat

People

Jordi Roca

Jordi Roca

Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

Summer fruits · Delicious salad dressing for summer salads · A passion for vegan desserts · Autumn vegtables · Great 10 minute recipes · Vegetarian delights for healthy living · Spice up your taste buds with Bembi · Bounce into form with a Spring menu · Where beer is not the beer · Mediterranean cooking with seasonal produce · Low-calorie recipes · Tapas all year round · Cutting edge Catalan cooking · Gluten - free diet · Interview with top chef Carme Ruscalleda · Recipe ideas for great desserts · Desserts by Jordi roca · Tapas route around Barcelona