Zarzuela Recipe – Eats Now

Name: Zarzuela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; 1 large onion, chopped; 3 tablespoons Spanish brandy or cognac; 1 small dried chile or 1/2 teaspoon hot red pepper flakes; Pinch of saffron threads, optional; 2 large tomatoes (drained canned are fine), cored and diced; Salt and black pepper to taste; 1/2 cup dry white wine; 1 1/2 pounds mussels, cleaned (page 208); 1 1/2 pounds littleneck or mahogany clams or cockles, well scrubbed; 1/2 pound shrimp (15 to 30 per pound), peeled; 1/2 pound squid, cleaned (page 98), cut into rings, tentacles left intact; 1 pound fillets of halibut, monkfish, grouper, or other firm white fish, skinned and cut into 1-inch chunks; Chopped fresh parsley leaves for garnish

Servings: persons

3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 large onion, chopped
3 tablespoons Spanish brandy or cognac
1 small dried chile or 1/2 teaspoon hot red pepper flakes
Pinch of saffron threads, optional
2 large tomatoes (drained canned are fine), cored and diced
Salt and black pepper to taste
1/2 cup dry white wine
1 1/2 pounds mussels, cleaned (page 208)
1 1/2 pounds littleneck or mahogany clams or cockles, well scrubbed
1/2 pound shrimp (15 to 30 per pound), peeled
1/2 pound squid, cleaned (page 98), cut into rings, tentacles left intact
1 pound fillets of halibut, monkfish, grouper, or other firm white fish, skinned and cut into 1-inch chunks
Chopped fresh parsley leaves for garnish

1
Put the oil in a deep skillet or flameproof casserole with a lid and place over medium-high heat.
2
Add the garlic and onion and cook until the onion is soft, about 5 minutes.
3
Add the brandy and bring the mixture to a boil.
4
Crumble the chile and saffron if youre using it into the skillet, then stir in the tomatoes along with a little salt and pepper.
5
When the tomatoes break up, add the wine and bring to a boil.
6
Add the mussels and clams and cover.
7
Cook until the first of these begin to open, about 5 minutes.
8
Add the shrimp, squid, and fish and cook until the shrimp is pink, the fish cooked through, and most of the mollusks open, another 5 to 10 minutes.
9
Taste and adjust the seasoning, then garnish and serve.
10
In a food processor or blender, process 1 cup toasted almonds or hazelnuts with the garlic, onion, and 1/2 cup water until a paste is formed.
11
Add this paste to the skillet in step 1 where you would have added the garlic and onion.
12
Double the amount of white wine and proceed as directed.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 tablespoon minced garlic, 1 large onion, chopped, 3 tablespoons Spanish brandy or cognac, and more.

Yes, Zarzuela falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zarzuela

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