Zarzuela de mariscos (seafood stew)

Check that the dish is cooked by ensuring all the shellfish have steamed open. Remove from heat and garnish with chopped parsley before serving.
By epicure
Published on Wednesday, 03 Jul 2013
Cuisine
European
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Easy
Speed
Quick

Serves 4 Prep time 30 minutes
Cook time 10 minutes


1 Roma tomato
8 tbsp olive oil
400g sea bass, skinned and diced
2 squids, cleaned and diced
1 onion, sliced
1 clove garlic, chopped
1 tsp pimentón
12 mussels, cleaned
16 prawns, peeled and deveined
200g white clams, cleaned
1 glass Sauvignon Blanc (or any dry white wine)
salt and pepper, to taste
chopped parsley

• Pour boiling water over the tomato and let sit for 10 minutes. Drain, peel and cut tomato into small pieces.
• Heat olive oil in a large saucepan. When it is very hot, add the fish and squid. Sear for 5 minutes. Remove and set aside.
• In the same oil, fry the onion and garlic. When golden brown, add the diced tomatoes and pimentón. Cook for another 5 minutes.
• Return the fish and squid to the pan. Add mussels, prawns and clams. Pour in the white wine and season to taste.
• Cover the sauce pan and cook over high heat for 10 minutes.
• Check that the dish is cooked by ensuring all the shellfish have steamed open. Remove from heat and garnish with chopped parsley before serving.