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 porties
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 st yellow onion finely chopped; 3 teentje garlic minced; 1 st red bell pepper diced; 1 st 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 kopje fresh parsley chopped; 4 st 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 499 kcal

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

30 mlolive oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 stred bell pepper, diced
1 stgreen 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 kopjefresh parsley, chopped
4 stlemon wedges

Keukengerei

large pot · knife · cutting board

De bereidingswijze

Stap voor stap

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

Voedingswaarden

78%Score

Calorieën: 498,7kcal
Eiwit: 66,9g
Koolhydraten: 26,7g
Vet: 12,6g
Vezels: 3,9g
Suiker: 8,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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