DinnerMain Course

Zarzuela de Mariscos

Name: Zarzuela de Mariscos
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 u red bell pepper diced; 1 u green bell pepper diced; 400 g crushed tomatoes; 120 ml dry white wine; 500 ml fish broth; 0,5 ct saffron threads steeped in 2 tbsp hot water; 1 ct smoked paprika; 1 ct salt; 0,5 ct black pepper freshly ground; 200 g cod fillet cut into 2-inch pieces; 250 g shrimp peeled and deveined; 500 g mussels scrubbed and debearded; 500 g clams scrubbed; 200 g calamari cleaned, cut into rings; 0,25 tassa fresh parsley chopped; 4 u lemon wedges

Zarzuela de Mariscos is a vibrant Spanish seafood stew, rich with a variety of shellfish and fish in a flavorful tomato and pepper-based sauce. It's a celebratory dish, perfect for sharing, offering a taste of the Mediterranean coast.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 499 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

30 mlolive oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 ured bell pepper, diced
1 ugreen bell pepper, diced
400 gcrushed tomatoes
120 mldry white wine
500 mlfish broth
0,5 ctsaffron threads, steeped in 2 tbsp hot water
1 ctsmoked paprika
1 ctsalt
0,5 ctblack pepper, freshly ground
200 gcod fillet, cut into 2-inch pieces
250 gshrimp, peeled and deveined
500 gmussels, scrubbed and debearded
500 gclams, scrubbed
200 gcalamari, cleaned, cut into rings

garnish

0,25 tassafresh parsley, chopped
4 ulemon wedges

Estris

large pot · knife · cutting board

Elaboració

Pas a pas

1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Uns 1 min
2
Add the yellow onion and cook until softened, about 5-7 minutes.
Uns 7 min
3
Stir in the garlic, red bell pepper, and green bell pepper; cook for another 5 minutes until vegetables begin to soften.
Uns 5 min
4
Pour in the dry white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Uns 3 min
Nota de cuina: This deglazing step adds a lot of flavor to the sauce.
5
Add the crushed tomatoes, fish broth, steeped saffron threads, smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
Uns 5 min
6
Reduce the heat to low, cover, and let the sauce simmer for 15 minutes to allow the flavors to meld.
Uns 15 min
7
Gently add the cod fillet pieces into the simmering sauce. Cook for 5 minutes.
Uns 5 min
Nota de cuina: Be careful not to break up the fish pieces.
8
Add the shrimp, mussels, clams, and calamari to the pot. Cover and cook for another 5-7 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened.
Uns 7 min
Nota de cuina: Discard any shellfish that do not open.
9
Taste and adjust seasoning as needed.
10
Ladle the Zarzuela de Mariscos into shallow bowls. Garnish with fresh parsley and serve immediately with lemon wedges.

Per ració

Nutrició

78%Puntuació

Calories: 498,7kcal
Proteïnes: 66,9g
Hidrats de carboni: 26,7g
Greixos: 12,6g
Fibra: 3,9g
Sucre: 8,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Zarzuela de Mariscos in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the seafood.