Seafood Zarzuela
Rich Spanish seafood stew with saffron and white wine
Ingredients
Instructions
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Prepare the seafoodClean all seafood thoroughly. Pat dry the fish pieces and shrimp. Scrub mussels and clams, removing any beards from the mussels. Discard any open shellfish that don't close when tapped. Cut squid into rings.
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Create the flavor baseHeat olive oil in a large, deep skillet or paella pan over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add red bell pepper and continue cooking for 3-4 minutes until softened.
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Build the stewAdd chopped tomatoes to the pan and cook for 5 minutes until they begin to break down. Pour in the white wine and bring to a simmer, allowing it to reduce by half. Add fish stock, saffron with its soaking water, and bay leaves. Simmer gently for 10 minutes to allow flavors to blend.
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Cook the seafoodAdd the firm white fish and squid to the simmering broth and cook for 3 minutes. Then add the shrimp, mussels, and clams. Cover the pan and cook for 5-7 minutes until the shellfish open and all seafood is cooked through. Discard any shellfish that remain closed.
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Season and serveRemove bay leaves. Gently stir in chopped parsley. Taste and adjust seasoning with salt and pepper. Serve hot in shallow bowls, making sure each portion gets a variety of seafood. Garnish with additional parsley and serve with crusty bread on the side.
Nutritional Information
385
Calories
per serving
42
Protein
g per serving
12
Carbohydrates
g per serving
15
Total Fat
g per serving
2.5
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
820
Sodium
mg per serving
25
Vitamin C
% daily value
20
Iron
% daily value
Seafood Zarzuela is Also Known As
Zarzuela de Mariscos, Zarzuela de Pescado, Catalan Seafood Stew or Spanish Bouillabaisse
