This fish and seafood “zarzuela” is a typical preparation of fishermen throughout the Mediterranean, very similar to the Italian “brodetto” or the famous French “bouillabaisse”. It consists of a simple fish stock and a stir-fry, in which the fish and/or shellfish are briefly boiled. It was traditionally an expeditious and useful recipe, where all the pieces that could not be sold were cooked. But due to its great flavor, it evolved to gourmet levels.
Ingredients:
For the fish stock:
Fish heads and discards
Some vegetables (onion, carrot, leek) depending on availability
For the zarzuela:
Different white marine fish (hake, sea bass, etc.) depending on availability
Seafood (mussels, prawns, clams, etc.) depending on availability
1 onion
1-2 garlic cloves
1 tomato
1-2 Potatoes (optional)
Few saffron threads
Extra virgin olive oil, paprika, salt, pepper
For the majado:
1 garlic clove
A handful of almonds
Some parsley
By following the steps described below, it will be easy to get a high-level dish with little difficulty. But it’s possible to simplify the recipe both according to the time and available ingredients.
The fish stock (or “fumet”):
Boil the fish heads and discarded parts with the vegetables in a pot, skimming with a spoon the foam that appears on the surface. Reduce the heat, continue cooking for 20 minutes and reserve.
The zarzuela:
Ideally use a wide and deep pan.
If you are going to use mussels, clams or similar, start by heating a little extra virgin olive oil, add the shellfish and cover. Wait a few minutes until they have opened. Reserve with the liquid they have released.
Next, chop the onion and garlic. Heat a little more extra virgin olive oil and fry them over moderate heat. When they have browned, add the crushed tomato and optionally, the paprika. Let the tomato fry for a few minutes and add the strained fumet, the saffron threads and salt to taste. The amount of fumet should be just enough to cover and cook the ingredients, this recipe is not a traditional fish soup. Bring to a boil and if we are going to use potatoes, add them in this moment (peeled and sliced). Lower the heat to a moderate level. Also add the liquid of the seafood that we had reserved.
Consider that the potatoes will need about 15 minutes of cooking, so add the fish at the right time. The most delicate ones such as hake can be added (possibly together with the prawns, pieces of squid, cuttlefish, etc.) in the last 5 minutes. Other fish with firmer meat, such as monkfish, will need more time. In all cases, turn them halfway through cooking, so that they are done on both sides.
When the ingredients are ready, season with salt, return the reserved shellfish to the pan and add the “majado”, which preparation is described below.
Serve the broth and the other ingredients separately, as in the descriptive photo.
The optional majado:
In another pan, fry the minced garlic and almonds. Process everything together with a bit of parsley and a bit of the fish broth, to help the ingredients blend.
Tips and tricks:
- For cooking the fish:
Simply clean and cut the fish, and salt it on both sides.
It is possible to get rid of the spines and skin, and to cook only the fillets (in this case, use all discarded parts in the fumet). However, I like to keeo them because the gelatin contained in the skin and bones will help to thicken the zarzuela broth.
- For cooking seafood and shellfish:
While cooking mussels, rinse them, discard those that are broken, and if they are not clean, remove the “beards” by pulling them.
While cooking razors, clams or similar, keep them for at least half an hour in the fridge in a bowl with salted water, so that any dirt settles.
The squids should be cleaned inside and also remove the feather, eyes and beak. Separate the tentacles from the body, which is cut into transverse slices.
The scampi, prawns and similar can be cooked whole without particular cleaning.
It is convenient not to use octopus in this recipe, since it requires much longer cooking time than the other ingredients.
As with fish, it is advisable not to take them out of the fridge too early, so as not to break the cold chain.
- For the majado:
The zarzuela is not a typical soup and therefore the amount of liquid is sought to be minimal, simply enough for the ingredients to cook properly. That is why this last optional step is added, which allows to thicken the broth, and at the same time adds more flavor to the recipe.