Spanish Shellfish Stew – Zarzuela de Mariscos is an excellent seafood recipe from the Catalan coast of northeast Spain. The word Zarzuela is defined as a “variety show,” and perfectly describes the versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavour will be. Also the recipe can be made in advance by completed the instructions up to including the wine etc in stage 3 and let cool. Place in the fridge for the flavour of the stew will intensify. Bring back to a simmer and add the fish and seafood just before serving. I usually serve Spanish Rice Salad – Ensalada de Arroz or Spanish Andalusian Salad – Ensalada Andaluza with this dish. They both add a lovely contrast of textures. Also garlic bread does the trick to mop up the sauce.
Heat the oil in a large heavy pot over moderate heat and saute the garlic, onion, bell pepper, and ham until the onions are tender, about 10 minutes.
Add the tomatoes, bay leaf, and oregano and simmer uncovered for 10 minutes.
Add the fish, stock, sherry, wine, saffron, salt, and pepper and bring to a boil uncovered over high heat.
Add the mussels and clams and cook covered for 6 to 8 minutes.
Discard any mussels or clams that don't open and serve garnished with chopped parsley and lime wedges.
Calories: 265kcal | Carbohydrates: 5g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 396mg | Potassium: 383mg | Fiber: 0.2g | Sugar: 2g