Zarzuela de Mariscos

By Culiora

A rich Catalan seafood stew featuring firm white fish, prawns, squid, and mussels braised in an aromatic tomato-wine broth. The dish is thickened and deeply flavoured at the end with a traditional picada of ground toasted almonds, garlic, and fresh parsley.

• Servings: 4
• Prep time: 25 min
• Cook time: 40 min
• Total time: 65 min

Ingredients

• 600 g monkfish or firm white fish fillets, cut into 4 cm chunks
• 300 g raw large prawns, shell-on
• 250 g squid (calamari), cleaned and sliced into rings
• 400 g fresh mussels, cleaned and debearded
• 4 tbsp olive oil
• 1 pcs yellow onion, finely diced
• 1 pcs red bell pepper, finely diced
• 3 clove garlic cloves, minced
• 1 tsp teaspoon sweet smoked Spanish paprika (pimentón dulce)
• 1 pinch pinch saffron threads, lightly crushed
• 400 g crushed canned plum tomatoes or finely grated fresh ripe tomatoes
• 100 ml dry white wine
• 50 ml brandy or cognac
• 500 ml fish stock, heated
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 30 g blanched whole almonds
• 1 pcs slice day-old white crusty bread (crusts removed)
• 1 clove garlic clove, peeled
• 15 g fresh flat-leaf parsley, finely chopped
• 1 pcs lemon, cut into wedges

Instructions

1. Heat 1 tablespoon of olive oil in a wide, heavy-bottomed shallow pan or cazuela over medium-high heat. Add the almonds and the slice of bread; fry until golden brown on both sides, 2-3 minutes. Transfer to a mortar or small food processor, leaving the oil in the pan. Add 1 raw garlic clove and most of the parsley (reserve a pinch for garnish); grind into a fine paste (picada) and set aside.
2. Add another tablespoon of olive oil to the same pan over medium-high heat. Season the monkfish chunks lightly with salt and sear for 1-2 minutes per side until lightly browned but not fully cooked through. Remove to a plate. Sear the prawns for 1 minute per side until pink and curled; remove and set aside with the fish.
3. Add the remaining 2 tablespoons of olive oil to the pan over medium heat. Add the diced onion and red bell pepper with a pinch of salt. Cook gently for 8-10 minutes until soft, sweet, and translucent. Stir in the 3 minced garlic cloves, sweet smoked paprika, and crushed saffron; cook for 1 minute until fragrant.
4. Pour in the brandy and white wine, scraping up any browned bits stuck to the bottom of the pan. Let it bubble vigorously for 2-3 minutes until the alcohol has mostly evaporated and the liquid is reduced by half.
5. Add the crushed tomatoes and cook for 6-8 minutes until the sauce thickens and turns a deep red colour. Pour in the hot fish stock, bring to a gentle simmer, and let the broth bubble for 10 minutes.
6. Stir the prepared picada paste into the simmering broth until smoothly incorporated; this will thicken the sauce and add nutty richness. Season with 1/2 tsp salt and black pepper to taste.
7. Nestle the squid rings and seared monkfish chunks into the sauce; simmer gently over medium-low heat for 3 minutes. Add the prawns and the mussels, hinge-side down. Cover the pan with a lid or foil and cook for 4-5 minutes, until the mussels have opened and the fish is tender and opaque throughout. Discard any mussels that remain tightly closed.
8. Remove from heat, let rest for 2 minutes, and scatter the reserved chopped parsley over the top. Serve immediately directly from the pan with lemon wedges and crusty bread.