Ingredients to make fish zarzuela:
- 200 g conger eel
- 200 g hake
- 200 g monkfish
- 200 g squid or octopus
- 4 prawns (can be frozen)
- 4 mussels
- 4 clams or clams
- 1 onion
- 2 garlic cloves
- 1 red tomato
- 1 bay leaf
- 1 tablespoon flour
- 1 glass of olive oil
- roasted saffron threads
- salt
- black pepper
How to make fish zarzuela:
- Clean the fish removing skin and bones; cut into medium pieces and season.
- Cut the squid into rings and leave the tentacles whole.
- Remove the shells from the prawns.
- Wash the mussels until the shells are clean and wash the clams.
- Once the fish are prepared, they are passed through flour.
- In a wide frying pan with oil, heat the fish and shellfish quickly and place them in a ceramic oven casserole. Cook the fish bones and shrimp offal in a saucepan with water and laurel; let boil 10 minutes and strain the broth; toast the saffron in a pan and add a little broth to open the mussels and clams; remove half of the shells, put them in the fish casserole. Chop the onion and garlic and sauté them in the oil used to fry the fish, over a low heat; peel the tomato and deseed it and add it to the previous sauce, stir and leave for 10 minutes over low heat, add the flour and stir so that lumps do not form; add the fish broth and bring to a last boil.
- Season and cover the fish casserole with the broth and cook in the oven for 10 minutes before serving.
