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 portioner
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 stk. yellow onion finely chopped; 3 fed garlic minced; 1 stk. red bell pepper diced; 1 stk. green bell pepper diced; 400 g crushed tomatoes; 120 ml dry white wine; 500 ml fish broth; 0,5 tsk. saffron threads steeped in 2 tbsp hot water; 1 tsk. smoked paprika; 1 tsk. salt; 0,5 tsk. 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 kop fresh parsley chopped; 4 stk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 499 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

30 mlolive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 stk.red bell pepper, diced
1 stk.green bell pepper, diced
400 gcrushed tomatoes
120 mldry white wine
500 mlfish broth
0,5 tsk.saffron threads, steeped in 2 tbsp hot water
1 tsk.smoked paprika
1 tsk.salt
0,5 tsk.black 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 kopfresh parsley, chopped
4 stk.lemon wedges

Udstyr

large pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Ca. 1 min.
2
Add the yellow onion and cook until softened, about 5-7 minutes.
Ca. 7 min.
3
Stir in the garlic, red bell pepper, and green bell pepper; cook for another 5 minutes until vegetables begin to soften.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 5 min.
6
Reduce the heat to low, cover, and let the sauce simmer for 15 minutes to allow the flavors to meld.
Ca. 15 min.
7
Gently add the cod fillet pieces into the simmering sauce. Cook for 5 minutes.
Ca. 5 min.
Kokkens note: 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.
Ca. 7 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

78%Score

Kalorier: 498,7kcal
Protein: 66,9g
Kulhydrat: 26,7g
Fedt: 12,6g
Kostfibre: 3,9g
Sukker: 8,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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