Spanish cuisine · Fish & Seafood

Zarzuela de Mariscos

Catalan seafood stew with saffron and almond picada – a real feast.

Ingredients · for 4 servings

• 400 g white fish
• 8 prawns
• 400 g mussels
• 200 g squid rings
• 1 onion
• 3 tomatoes
• 100 ml brandy
• 400 ml fish stock
• 1 pinch of saffron
• 50 g almonds
• 1 slice of toasted bread
• 3 garlic cloves

Instructions

1. Briefly sear the fish and seafood, then remove them.
2. Reduce the onion and grated tomatoes, then flambé with the brandy.
3. Add the stock and saffron and simmer for 15 minutes.
4. Crush the almonds, bread and garlic into a picada and stir it in.
5. Return the fish and seafood and let them finish cooking for 5 minutes.