Zarzuela
Prep Time
10 minutes
Prep Notes
This is a take on a warm and hearty Spanish seafood stew. "Zarzuela" is from the Catalan word for "variety show"; however, the dish has several variations throughout the Mediterranean coast of Spain, and its origins are hotly disputed. Morocco,Algeria, Portugal, and Tunisia all have very similar dishes, and each could claim they invented the dish as well. In the notes, I'll add some variants that you could use to make it similar to those regional delicacies as well!
This dish is loaded with variety, and with a variety of ingredients comes a variety of health benefits. The fatty fish and shellfish are loaded with Omega 3s and other nutrients that help with heart and brain health. The tomato base, along with the herbs added, is loaded with antioxidants which will help boost your immune system, and if you choose to add the spices, you'll also be helping your joints and slowing the flow of glucose to your bloodstream. It's also loaded with protein which is good for muscle growth and maintenance.
While it might be a winter favorite, winters in that part of the world are still pretty mild, so if you're closer to the poles, this dish can be enjoyed year-round!
Cooking Time
1 hour
Yields
2
Ingredients
6 mussels
6 clams
½ cup dry white wine
125g monkfish or other firm white fish
125g mackerel or other flaky white fish
6 shrimp (not pictured) peeled, but with tails still attached.
125g squid, chopped into smallish pieces
Sea salt and freshly ground black pepper to taste
For the broth:
1tbl olive oil
½ onion diced
1 garlic glove, minced
1tsp sweet paprika
2 large juicy tomatoes roughly chopped, skins and seedsincluded
1 large pinch of saffron threads soaked in 1 tbl of boiling water
2 bay leaves
parsley and lemon wedges to garnish
Directions
- Allow the saffron threads to soak in boiling water for 20 minutes as you prepare the rest of the stew.
- To prepare the mussels and clams, put the wine in a saucepan and bring to a boil. Add the mussels and clams, cover, and cook over medium heat for about 2 minutes, shaking occasionally. After 2 minutes, all of the shells should have opened. Discard any that haven’t.
- Place a strainer over a bowl and pour the saucepan into the strainer making sure to catch all the liquid.
- Place the shellfish into a bowl and cover. You may choose to deshell the mussels and clams, or not. It’s up to you.
- At this point you can start the broth: Heat the olive oil the same saucepan used to cook the shellfish, then add the garlic and onion and sauté gently until pale and soft.
- Stir in the paprika, tomatoes and saffron along with its water. Pour ¼ cup of the reserved liquid from the mussels and clams through a fine strainer, discarding any sediment. Save the remaining liquid. Add the bay leaves and salt and pepper.
- Cover and bring to a boil. Then bring to low head and simmer for 10 minutes or so until you’ve cooked everything else. Be sure to stir frequently to prevent sticking. If the broth is getting too thick, add more of the reserved mussel liquid.
- Season the monk fish, mackerel (or whatever varieties you’re using), and squid and sauté in a different pan until lightly golden brown on all sides.
- Deglaze the pan, wipe it clean, add some olive oil, and sauté the shrimp until pink all over.
- Then add everything to a single pan and cook over low heat for 1 -2 minutes to make sure everything is cooked through and nice and warm.
- Serve in the pan alongside wild rice, couscous, quinoa, or roasted potatoes. Garnish with parsley and lemon.
Notes
If you want more of a North African feel and additional support for your joints, consider adding these warming spices to thebroth: ¼ tsp turmeric, ¼ tsp cinnamon, ½ tsp cumin. You could also incorporate cooked chickpeas, harissa paste, and/or potatoes into the broth!
For a boost in immunity and to lean towards the Portuguese side, add a cup of chopped kale to the broth about 5 minutes before finishing and garnish with parsley.
Hell, you could add everything if you desire!