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Spanish Seafood Soup |
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The Zarzuela de Pescado is a Catalan stew-like seafood soup with fish and crustaceans and resembles the French bouillabaisse and the Italian cioppino. |
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Zarzuela - Spanish Seafood Soup Recipe
Ingredients: 12 oz. white fish fillet, 10 oz. squid, cleaned and diced, 15 shrimp, peeled and deveined, 20 fresh mussels, cleaned, 1 1/2 litres fish stock, 375 gr. can crushed tomatoes, 1 medium onion, chopped, 1/2 cup sliced fennel, 4 cloves garlic, crushed, 1 pinch saffron, 5 oz. dry white wine, 4 Tbsp. olive oil, 1 tsp. paprika, 1 pinch chili flakes, salt and pepper to taste, chopped parsley.
Recipe: Cut the white dish to about 1" cubes. In a saucepan bring the fish stock with the saffron to a boil. Add the white fish, fennel and squid and simmer for 10 minutes. In a large skillet heat the olive oil and brown lightly the onion and garlic. Add the shrimp, mussels and paprika and saute until the mussels open up. Add the chili flakes and deglaze with the white wine. Add the crushed tomatoes and bring to a boil. Pour the content from the skillet in the saucepan with the fish stock and bring to a boil. Simmer for 5 minutes more and serve. Sprinkle the seafood soup with chopped parsley and serve some crusty bread on the side. |
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