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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 499 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala, nilviäiset ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

30 mlolive oil
1 kplyellow onion, finely chopped
3 kynsigarlic, minced
1 kplred bell pepper, diced
1 kplgreen bell pepper, diced
400 gcrushed tomatoes
120 mldry white wine
500 mlfish broth
0,5 tlsaffron threads, steeped in 2 tbsp hot water
1 tlsmoked paprika
1 tlsalt
0,5 tlblack 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 kuppifresh parsley, chopped
4 kpllemon wedges

Välineet

large pot · knife · cutting board

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

78%Pisteet

Kalorit: 498,7kcal
Proteiini: 66,9g
Hiilihydraatit: 26,7g
Rasva: 12,6g
Kuitu: 3,9g
Sokeri: 8,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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