Zarzuela

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
By Mitch Tonks
Zarzuela
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

Main

  • 175 ml white wine
  • 85 ml 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
  • 300 g ripe tomatoes, or 400g can good-quality Italian tomatoes, drained
  • 1 tbsp tomato purée
  • 1 pinches paprika
  • 1 small dried chilli
  • 150 g hake fillets
  • 150 g monkfish, fillet
  • 1 medium squid, cleaned
  • 4 langoustines
  • 4 prawns
  • 4 tbsp plain flour
  • 85 ml pastis
  • 1 handfuls parsley
  • 1 pinches 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 toast.

6. Add the parsley to the pan, season with sea salt and freshly ground black pepper and serve with the toasted bread.

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