Zarzuela de pescado y mariscos- Fish and shellfish stew.

Here at Jacaranda Spain, we love to share our favourite Spanish recipes. At this time of year, we have Autumn on our minds. Summer in Spain means long hot days of inactivity, siestas and fiestas, all of which can add inches to your waistline! As we say goodbye to our visiting friends and family we, all too often, feel like we need to cut down on everything, up our activity and generally be more health conscious. The recipe we are sharing today is one of our favourites, not least of all because it falls within the Mediterranean diet category, so it is low fat, nutritious and healthy (unless you eat it with half a barra of crusty bread slathered with butter!)

Una Zarzuela is actually a Spanish opera, as well as a stew, and the recipe is a wonderful combination of ingredients that sing to you! The dish could be compared to the French Bouillabaise, but the sauce has a thicker consistency due to the “picada” which is a combination of ground almonds, crushed garlic, bread crumbs and parsley. It is hale and hearty and absolutely delicious. If you live near the sea you can pick up the ingredients, fresh off the boat at the Lonja (fishmarket) or, most villages have a fishmonger who travels round in a van to sell the fresh catch of the day. Otherwise ask at your local supermarket, what they have that is fresh that day! It is a great opportunity to practise your Spanish and you will find the assistants are happy to help you, even if it is in Spanglish-  Zarzuela is pronounced Thar-thwela.

Zarzuela de Pescados y Mariscos- Ricisima!!

INGREDIENTS

Merluza- Hake

Rape- Monkfish

Calamar- Squid

Cigalas- Crayfish 

Almejas- Clams

Mejillones- Mussels

1 cebolla- onion

2 tomates- tomatoes

1 tostada de pan- slice of bread, toasted and dried

Almendras- Almonds

2 dientes de ajo- garlic cloves

1 copa de coñac- a glass of cognac

Perejil- parsley

Ñora- (pronounced Nee- ora) small, dried red pepper (normally used to make smoked paprika)

Harina- flour

Aceite de Oliva- olive oil

Sal- salt

You can of course, vary the fish ingredients but there should be some firm white fish and some shell fish. The wonderful thing about this traditional Spanish dish is, it is easy and ready, in under an hour, to look spectacular in the middle of your table with a big rustic basket of fresh crusty bread! 

METHOD

1- Dredge the pieces of hake, squid and monkfish in flour then sear in hot olive oil until golden. Set aside. Fry the crayfish and set aside.

2- Prepare the “sofrito”. Grate onion and tomato and saute in the same pan until it thickens.

3- Add the cognac and reduce until the alcohol burns off ( set light to it, at arms length, to add drama! ).

4- cook the mussels and clams in boiling water until all the shells are open (discard any that are tightly closed). Strain, set aside and reserve some of the cooking broth.

5- Prepare the “picada” by grinding, in a pestle and mortar (or a food processor);  garlic, parsley, almonds and toast. Then add the ñora pepper.

6- Add the picada to the sofrito and salt to taste. Add the fish, then the shellfish, and a spoonful or two of the broth depending on the consistency you want. Top with the crayfish.

7- Leave on a slow simmer for 5 minutes. Turn off the heat and rest for 10 minutes to allow all the flavours to develop.

Serve it up, impress your guests and enjoy!