Zarzuela

Name: Zarzuela
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 raw prawns with shell (approx. 250 g); 500 g fresh or frozen clams; 3 medium-sized onions; 3-4 Garlic cloves; 1 red and green; 7-10 Tbsp Sweet pepper; 500 g Tomatoes; 4 TABLESPOONS Olive oil; 1 Capsule or 1 sachet; 7-10 Tbsp Saffron; 40 g crushed almonds; 3 Bay leaves; 2-3 TABLESPOONS Lemon juice; 400 g Cod fillet; 6-7 TABLESPOONS dry white wine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 raw prawns with shell (approx. 250 g)
500 g fresh or frozen clams
3 medium-sized onions
3-4 Garlic cloves
1 red and green
7-10 Tbsp Sweet pepper
500 g Tomatoes
4 TABLESPOONS Olive oil
1 Capsule or 1 sachet
7-10 Tbsp Saffron
40 g crushed almonds
3 Bay leaves
2-3 TABLESPOONS Lemon juice
400 g Cod fillet
6-7 TABLESPOONS dry white wine
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley

Directions

1
Remove the shrimps from their shells and remove the gut. Wash the mussels and prawns. Discard open mussels. Peel onions and garlic. Dice onions, cut garlic into thin slices.
2
Clean, wash and chop the peppers. Scald the tomatoes, rinse with cold water and skin them. Cut tomatoes into quarters, remove seeds and dice. Fry garlic, onions and peppers in hot oil. Dissolve saffron in 1 teaspoon of hot water.
3
Add almonds, bay leaves and lemon juice. Deglaze with 1 litre water and bring to the boil. Wash the cod fillet, cut into bite-sized pieces and salt. Add the cod fillet and mussels to the stew and let it simmer for 5-10 minutes at low heat, covered.
4
Wash and roughly chop the parsley. Add the diced tomatoes and prawns to the stew and let it simmer for another 5 minutes. Season with white wine, salt and pepper. Wash and chop the parsley and sprinkle over it.
5
It goes well with fresh white bread.