– Mediterranean Seafood Stew – Zarzuela de Pescado-
Ok, so we all know that the Mediterranean diet is famous for being one of the healthiest diets in the world, but have you ever wondered why? Well as a Spaniard (ok I was born in Valencia, Spain but raised in Southern California), I can tell you exactly why.
In Mediterranean countries like Spain, France, Italy and Greece, fish ia HUGE part of their diet, and with good reason why, the Mediterranean is filled with an abundant amount of fish. This recipe of Mediterranean Seafood Stew is your answer to why these countries have such an amazing diet.
This particular dish hails from the region of Catalonia in north-eastern Spain, and you will usually find it served in streetside restaurants in Barcelona. It´s filled with fresh fish, vegetables and a touch of herbs & spices. It´s not only above and beyond loaded with flavor, but it carries a huge amount of health benefits as well.
Watch the video below on how to easily make this Mediterranean Seafood Stew and share the wonders of the Mediterranean diet with all of your family and friends. Salud!
Watch the Video Below on How to Make this Mediterranean Seafood Stew
Mediterranean Seafood Stew - Zarzuela de Pescado
- 2 Cloves of Garlic
- 1 Onion
- 1/2 Red Bell Pepper
- 1 1/2 Cups of Tinned Diced Tomatoes
- 1 Tube of Squid
- 1 Fillet of Hake (can be substituted for Halibut/Seabass/Tilapia)
- 10 Jumbo Shrimp (peeled and deveined)
- 8 Fresh Mussels
- 1 Tsp Dried Thyme
- 1 Tsp Smoked Paprika
- 1 Pinch of Saffron in Powder Form
- 1/2 Tsp White Sugar
- 1 1/2 Cups Fish Broth
- 1/4 Cup Water
- 10 Blanched Almonds
- 4 Tbsp Extra Virgin Spanish Olive Oil
- Sea Salt
- Fresh Parsley
Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
Once it begins to boil, lower the heat to a LOW heat
Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
Garnish with some fresh parsley and serve straight from the pan
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