Mediterranean Seafood Stew - Zarzuela de Pescado

saffron

💰Cheaper: turmeric

Turmeric provides color but less flavor.

white wine

💰Cheaper: chicken broth

Chicken broth adds depth without alcohol.

shellfish

💰Cheaper: additional fish

Using more fish can reduce costs.

fish stock

💰Cheaper: vegetable stock

Vegetable stock is less expensive and still flavorful.

Finely mince 2 garlics.

Finely dice 1 onion.

Finely dice 1/2 a red bell pepper.

Cut 1 tube of squid into 1/2 x 1/2 squares.

Cut 1 fresh fillet of hake into 6 pieces.

Heat a non-stick frying pan over medium heat and add 3 tablespoons of extra virgin Spanish olive oil.

Once the oil is hot, season it with sea salt and add the squid; cook for about 2 minutes and then remove it from the pan.

Add the diced onion to the pan and cook for about 3 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the diced red bell pepper and cook for about 3 minutes.

Add 1 tsp of dried thyme, 1 tsp of smoked paprika, and a pinch of sea salt; mix everything together.

After 5 minutes, add 1 1/2 cups of diced tomatoes, a pinch of white sugar, and a small pinch of sea salt; mix well.

After 5 minutes, add 1 1/2 cups of fish stock and 1/4 cup of water to the pan, along with saffron in powder form.

Turn the heat to medium-high until the broth begins to boil, then lower the heat to low and let it simmer.

In a small frying pan, dry roast 10 blanched almonds over medium heat for about 3 minutes.

Add the roasted almonds to a mortar with 2 tbsp of fresh parsley and mash together.

Add 1 tablespoon of extra virgin Spanish olive oil to the almond and parsley mixture and mix well.

Add the almond and parsley mixture to the pan and mix everything together.

After letting the broth simmer for about 10 minutes, add the seafood: 10 jumbo shrimp, the cooked squid, the pieces of hake, and 8 fresh mussels.

Cover the pan and after 5 minutes, check; the mussels should be opened and the fish cooked through.

Turn off the heat and sprinkle with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens