Zarzuela
By: Mitch Tonks From: Good Food Live
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Zarzuela
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 10 mins
- Serves:
- 4
A Spanish-style fish stew from Mitch Tonks. Serve in earthenware bowls with garlic and tomato-flavoured toast to soak up all the lovely juices
Tips and suggestions
- Eat with...
- Provençal Fish Stew
- Drink with...
- Chablis
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Ingredients
- 175ml White wine
- 85ml Sherry, Manzilla or Fino
- 2 Bay leaves, (fresh if possible)
- 16 clams
- 16 Mussels
- 4 tbsp Olive oil
- 1 Onions, finely chopped
- 2 clove Garlic, finely chopped
- 300g ripe Tomatoes, or 400g can good-quality Italian tomatoes, drained
- 1 tbsp tomato purée
- 1 pinch Paprika
- 1 small dried chilli
- 150g hake fillets
- 150g Monkfish, fillet
- 1 medium Squid, cleaned
- 4 langoustines
- 4 Prawns
- 4 tbsp plain flour
- 85ml Pastis
- 1 handful Parsley
- 1 pinch freshly ground salt and black pepper
- 4 pieces white bread, stale and thickly sliced
- 1 Tomatoes, halved
Method
1. Put the wine, sherry and bay leaves into a large pan. Bring to the boil, add the clams and mussels, and cook until they have opened (discard any that don't). Remove and set aside keeping the liquid.2. Heat half the olive oil in another pan and gently fry the onions and garlic without browning. Add the tomatoes and continue to cook until they have softened. Add the tomato purée, paprika and chilli and cook until you have a rich, thick sauce.
3. Cut the fish fillets and squid into rough chunks. Heat the remaining olive oil in a frying pan or a casserole dish large enough to hold all the ingredients. Lightly dust the fish, langoustines, prawns and squid in flour and fry until golden.
4. Add the pastis and boil it until the alcohol burns off. Add the tomato sauce, the wine and sherry and enough water to just cover the fish. Stir together and simmer for 15 minutes.
5. Preheat a grill to medium. Rub the bread with the cut side of the tomato and clove of garlic. Drizzle with olive oil and lightly
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