Zarzuela De Pescado Spanish Stewed Fish Recipe
Ingredients
| Mussels | 2 Quart | |
| Dry white wine | 1 Cup (16 tbs) | |
| Olive oil | 1 Cup (16 tbs) | |
| Onions | 2 Large, chopped | |
| Squid | 1 Pound, sliced | |
| Tomatoes | 6 Large, chopped | |
| Cod fillets | 1 Pound, cut into pieces | |
| Shrimp | 1 Pound | |
| Large pinch saffron threads, soaked in 1 tablespoon boiling water for 5 minutes | ||
| Garlic | 2 Clove (5gm) | |
| Ground almonds | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| French bread slice | 12 , fried | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the mussels in a large frying pan with half the wine.
Cover the pan and cook for about 8 minutes over high heat, shaking the pan frequently.
Drain the mussels and reserve the liquid.
Shell the mussels, reserving a few in their shells and discarding any that have not opened.
Heat the olive oil in a large saucepan, add the onions and fry gently until they are golden.
Add the squid, tomatoes and the remaining wine and cook for 2 to 3 minutes.
Add the cod and shelled shrimp and season to taste.
Pour in the reserved cooking liquid and the saffron mixture.
Cover the pan and simmer for 7 to 10 minutes or until the fish is cooked.
Put the garlic, ground almonds, parsley and 2 tablespoons of the cooking liquid into a small bowl and mix to a smooth paste.
Stir the paste into the stew.
Add the mussels.
Ladle the stew into a large serving dish.
Garnish with the reserved shrimp and mussels.
Arrange the slices of fried bread around the dish.
Cover the pan and cook for about 8 minutes over high heat, shaking the pan frequently.
Drain the mussels and reserve the liquid.
Shell the mussels, reserving a few in their shells and discarding any that have not opened.
Heat the olive oil in a large saucepan, add the onions and fry gently until they are golden.
Add the squid, tomatoes and the remaining wine and cook for 2 to 3 minutes.
Add the cod and shelled shrimp and season to taste.
Pour in the reserved cooking liquid and the saffron mixture.
Cover the pan and simmer for 7 to 10 minutes or until the fish is cooked.
Put the garlic, ground almonds, parsley and 2 tablespoons of the cooking liquid into a small bowl and mix to a smooth paste.
Stir the paste into the stew.
Add the mussels.
Ladle the stew into a large serving dish.
Garnish with the reserved shrimp and mussels.
Arrange the slices of fried bread around the dish.
Chef
