Zarzuela: A Spanish Fish and Shellfish Stew
For 7
1 onion, small diced
1 red pepper, small diced
1 green pepper, small diced
2 cloves garlic, minced
1 bay leaf
1 sprig of thyme
6 tomatoes, small diced
5 cups of stock
2 teaspoons pimento Ahumado (Spanish smoked paprika)
1 pound shrimp
1 ½ pound white fish (snapper, halibut, or cod)
½ pound squid, sliced into rings
13 clams
13 mussels
Salt and pepper
3 tablespoons or parsley
Heat olive oil on a medium sized pot. Add garlic and cook for a few seconds.
Add onions, peppers and cook for 8 minutes on low heat. Add tomatoes, bay leaf,
thyme and continue to cook for 5 minutes more. Add stock and bring to a boil.
Add clams and mussels and cook for 5 minutes. Add shrimp, white fish and squid.
Cook for 5 minutes more or until clams and mussels have opened. Season with
salt and pepper, smoked paprika and add parsley. Ladle into bowls and serve
with good bread.
For 7
1 onion, small diced
1 red pepper, small diced
1 green pepper, small diced
2 cloves garlic, minced
1 bay leaf
1 sprig of thyme
6 tomatoes, small diced
5 cups of stock
2 teaspoons pimento Ahumado (Spanish smoked paprika)
1 pound shrimp
1 ½ pound white fish (snapper, halibut, or cod)
½ pound squid, sliced into rings
13 clams
13 mussels
Salt and pepper
3 tablespoons or parsley
Heat olive oil on a medium sized pot. Add garlic and cook for a few seconds.
Add onions, peppers and cook for 8 minutes on low heat. Add tomatoes, bay leaf,
thyme and continue to cook for 5 minutes more. Add stock and bring to a boil.
Add clams and mussels and cook for 5 minutes. Add shrimp, white fish and squid.
Cook for 5 minutes more or until clams and mussels have opened. Season with
salt and pepper, smoked paprika and add parsley. Ladle into bowls and serve
with good bread.