Zarzuela Catalan Fish Stew Food

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)

Steps:

• Add the saffron to the white wine and let it steep for 20-30 minutes.
• Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
• Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
• Add the brandy and white wine with saffron and simmer for about 5 minutes.
• Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
• Add the paste and stir it in. Simmer a few more minutes.
• Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
• Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
• Ladle into individual bowls and add optional seasonings, to taste.

ZARZUELA CATALAN FISH STEW

Steps:

• Fresh Cuttlefish: Remove the heads and clean out the body under cold water, chop the tentacles and add to a bowl of cold water with the bodies and let soak for as long as possible to remove any sand. Drain, rinse and drain again before using.
• Rinse and soak the mussels and clams and soak in cold water until you are ready for them, then drain and rinse and drain again. Next, chop all your vegetables so that they are ready.
• Start by adding a couple of tablespoons of olive oil to a heavy-bottomed pan on medium heat, then add the cuttlefish rings (keep the tentacles aside for now), cook for 2 to 3 minutes until translucent. Remove from the pan with a slotted spoon and keep aside for later
• Add more oil to the pan if needed and a small pinch of salt and the onions. Soften for 2 to 3 minutes. Add the fennel, pepper, garlic, paprika and saffron. Cook for a further five minutes.
• Pour the Pastis over and stir. After about five minutes, the alcohol will have burned off, and you are left with an aromatic aniseed aroma. Add the tomatoes and purée, stir well and cook for another five minutes.
• Add the wine and stock. You may not need all of the stock at this point so hold some back to add later on, especially if you are making this in advance and then reheating. Cook for 10 to 15 minutes until the liquid has reduced and the sauce thickened. Add the fish, parsley and black pepper.
• Lower the heat, put the lid on and cook gently for five minutes. (If you are doing this in advance turn the heat off now and put it aside) Add the rest of the seafood, mussels, cuttlefish rings and tentacles, prawns and clams. Cook until the shells open.
• Check the seasoning at this point, the seafood is naturally salty so you may not need to add any extra salt. If the sauce has thickened too much loosen it with some of the reserved fish stock.
• Sprinkle with parsley and serve with garlic croutons. You can serve with a mix of garlic croutons, tapenade and radish leaf pesto.

ONE-PAN SPANISH FISH STEW

Steps:

• In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
• Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
• Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.