Seafood fish stew (Print Version)
# Ingredients:
→ Seafood
01 -
12 prawns
02 -
1 fresh squid
03 -
6 optional scallops
04 -
500g of clams or cockles
05 -
500g of mussels
06 -
1kg of monkfish or cod fillet
→ Veggies and seasonings
07 -
3 shallots
08 -
1 piece of leek (just the white part)
09 -
3 garlic cloves
10 -
1 branch of celery
11 -
1 onion
12 -
1 carrot
→ Sauce and flavorings
13 -
A pinch of saffron
14 -
1 can of crushed tomatoes
15 -
20cl of white wine
16 -
Olive oil
17 -
1 tablespoon of herbes de Provence
18 -
Salt and pepper to taste
# Instructions:
01 -
Put the mussels and clams in a pot, cook on their own until they open up. Keep the cooking liquid in one container and the shellfish in another.
02 -
Cut the squid into strips and cook it quickly in some olive oil. Set aside after cooking.
03 -
Chop the veggies finely and cook them for 10 minutes. Stir in the crushed tomatoes, white wine, shellfish liquid, and herbs. Let it simmer for about 30 minutes.
04 -
Add the fish, squid, shellfish, and prawns to the sauce. Let everything cook together for 10 minutes.
05 -
Briefly sear the scallops for 2-3 minutes if you’re adding them. Arrange them on the dish and serve hot.
# Notes:
01 -
Zarzuela is a famous dish from Spain
02 -
Feel free to change up the seafood depending on what’s in season