Zarzuela de Mariscos

Ingredients

• 400 gmonkfish — cut into chunks
• 300 gshrimp — shell on
• 300 gmussels — scrubbed
• 300 gclams — purged
• 2squid — cut into rings
• 1onion — finely chopped
• 3ripe tomatoes — grated
• 60 gtoasted almonds — for the picada
• 2 clovesgarlic — for the picada
• 1 slicecountry bread — fried, for the picada
• 100 mlbrandy de Jerez
• 400 mlfish stock
• 1 pinchsaffron threads
• 6 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by cleaning the seafood. Rinse the 400 g monkfish, 300 g shrimp, 300 g mussels, and 300 g clams under cold water. Pat them dry with paper towels to ensure they sear properly. Clean the squid by removing the innards, beak, and skin, then slice them into rings.
2. In a large, heavy-bottomed pan, heat 4 tablespoons of extra virgin olive oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 1 minute. Add 1 finely chopped onion and cook slowly, stirring occasionally, until it becomes translucent and soft. This forms the base of your sofrito.
3. Grate 3 ripe tomatoes and add them to the pan with the onion and garlic. Cook the mixture until it thickens and the oil begins to separate from the tomatoes, indicating a rich sofrito. Season with a pinch of fine sea salt to taste.
4. Add the cleaned squid rings to the pan and sauté for 2-3 minutes until they turn opaque. Pour in 100 ml of brandy de Jerez, allowing it to simmer until the alcohol evaporates, leaving a fragrant aroma.
5. Pour in 400 ml of fish stock and add a pinch of saffron threads, allowing them to infuse their color and flavor into the broth. Bring the mixture to a gentle simmer.
6. Add the monkfish pieces to the pan, followed by the mussels and clams. Cover the pan and cook until the shellfish open and the monkfish turns opaque and firm, shaking the pan occasionally to ensure even cooking.
7. In a separate small pan, heat the remaining 2 tablespoons of olive oil over medium heat. Fry 1 slice of country bread until golden brown on both sides. Remove and set aside to cool slightly.
8. In a mortar and pestle, crush 60 g of toasted almonds with the fried bread until you achieve a coarse paste. This is your picada, which will thicken and flavor the sauce.
9. Stir the picada into the seafood pan, gently shaking to combine without breaking the fish. Cook for an additional minute until the sauce thickens slightly and becomes glossy. Serve immediately, garnished with fresh parsley if desired.