The fish and seafood zarzuela is a traditional recipe in many coastal towns in Spain. A stew is usually made with monkfish, hake, prawns, clams or Norway lobsters with sautéed vegetables and fish broth. The elaboration adapts to what the market offers us at each moment of the year. A perfect recipe for special occasions.

This video is recorded in one of the Coral Home homes in the heart of the Rías Baixas. www.coralhomecabados.com

#zarzuela #zaruelafish #zarzuelafishseafood #guisofish

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐞𝐬:
Onion 80 gr
Red pepper 100 gr
Tomato 100g
Garlic 30 g
Fish 1kg
Norway lobsters 4 units
Clams 12 units
Fumet 1 l
White wine 100ml
Cornstarch 20 gr
Paprika 10g
Olive oil
Parsley
Saffron
Salt

𝐄𝐥𝐚𝐛𝐨𝐫𝐚𝐜𝐢𝐨́𝐧:
00:00 Presentation
00:21 Cut the vegetables
00:48 Poach the onion and garlic
01:11 Add the red pepper
01:30 Add the tomato
01:45 Put salt and cover to cook over low heat
02:00 Add cornstarch, saffron and paprika
02:19 Add the wine
02:44 Put the fish in the sauce
02:55 Cover with fish broth
03:07 Cover and cook 5 minutes
03:20 Uncover and cook over high heat for 5 minutes
03:45 Put the parsley
03:55 Tasting of the fish and seafood zarzuela

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