
Spanish Seafood Stew
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- Serves 4
- Cooks in 60 mins (20m prep + 40m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Zarzuela seafood
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
- 2.Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- 3.Stir in the tomato paste and cook for another 2 minutes.
- 4.Pour in the white wine and let it simmer for 2-3 minutes, until slightly reduced.
- 5.Add the fish stock, canned diced tomatoes, bay leaves, paprika, saffron threads (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- 6.While the broth is simmering, heat the remaining tablespoon of olive oil in a separate pan over medium heat. Add the mussels and clams, cover the pan, and cook for 5 minutes, or until the shells have opened. Discard any unopened shells.
- 7.Add the shrimp and white fish fillets to the pot with the broth. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
- 8.Gently stir in the cooked mussels and clams, then remove the pot from the heat.
- 9.Serve the Zarzuela seafood stew hot, garnished with fresh parsley.
- 10.Enjoy this taste of Spain with some crusty bread for dipping!
lightbulb_outline Tips
- Feel free to customize the seafood in this stew according to your preferences. You can add scallops, squid, or any other seafood you love.
- If you can't find fish stock, you can use vegetable or chicken stock as a substitute.
- For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
- Don't forget to serve the stew with some crusty bread to soak up all the delicious broth!