Zarzuela – Spanish Seafood Stew
Zarzuela
Serves 8
This is a party dish. As you read the recipe, you can almost hear the clinking of glasses and laughter in the background. This fish and seafood soup is named after the musical comedy that was first presented in the 17th century. The Teatro de la Zarzuela sits behind the Spanish Parliament in Madrid and to this day, there is a Zarzuela season that combines music and satirical drama to depict the lives of ordinary people. The fish stew below combines many ingredients and results in a delight to all the senses.
1 Dry Red Pepper (rinsed, seeded and cut into 3 large pieces)*
The zest of ½ an orange and 1 teaspoon of salt
½ cup raw almonds (whole baking almonds are fine for this)
A pinch of saffron threads or ½ Teaspoon of powdered saffron
4 Tablespoons Olive Oil
1 large onion diced
5 cloves of garlic diced
1 Teaspoon Thyme
1 Teaspoon Smokey Pimentón – Pimentón de la Vera
1 cup dry white wine
2 cups fish broth or water
1 lb / 500 gr monk fish or any other solid white fish
1 lb / 500 gr clams
1 lb / 500 gr mussels
1 lb / 500 gr raw de-veined shrimp**
If you are using Saffron threads, soak them in 2 Tablespoons of hot water while you are making the first steps of the recipe.
Have all the fish and seafood washed and ready.
In a food processor, add the salt and with the blade running add the orange zest. Pulse until the zest is chopped quite finely. Leave the zest in the food processor for the moment.
In a very large casserole, heat the olive oil until it shimmers. Add the blanched almonds and stir until they begin to brown. Add the dry red pepper and roasted for 60 seconds, being careful not to allow it to burn.
Transfer the almonds and the dry red pepper to the food processor. Leave the olive oil in the casserole. Blend until the almonds, the dry pepper and orange zest are finely chopped.
Meanwhile, sauté the onion and garlic in the olive oil until they are soft. Add the mixture from the food processor, the thyme, and the smokey pimentón. Add the saffron water, the white wine and the water or fish stock. You can prepare the recipe in advance to this point and when you are ready to eat, finish with the fish and seafood.
Bring the liquid to a boil. Add the fish and cover the casserole for 5 minutes.
Add the clams and cover the casserole for 1 minute.
Add the mussels and cover the casserole for 3 minutes.
Finish by adding the shrimp and cook covered for another 2 minutes.
Allow the Zarzuela to sit for 5 minutes before serving in wide bowls with plenty of good bread.
* You can substitute a roasted and peeled fresh red pepper if you cannot find a dry red pepper. Add the roasted red pepper to the tomatoes when you are sautéing them.
** If you cannot find one of the fish or seafood ingredients, don’t be afraid to substitute with more of another