Zarzuela

Josep Espuga
Cook time 1 hours
Servings 4 - 6

Ingredients

 

500 g Harpuka and Flat head (or you can use Monkfish)
500 g Prawns
500 g Mussels
300 g Clams / Pipis
2 Brown onions
1/2 410g can of Ardmona crushed tomatoes
Bay leaves
Flour
Salt
5 tbsp Virgin olive oil

 

 

For the stock:
1 Brown onion
200 g crushed tomato
1 sprig of Rosemary and 1 bunch of Thyme
1 Garlic head
500 g small size crabs or prawn heads instead (we can use the prawns for the casserole)
3 tbsp Olive oil
Salt
200 ml. White wine
3 tbsp Honey
3L cold water

Zarzuela

Method

 

Start with the stock.
Warm up the olive oil in a pot. Add the garlic and the onion.
Add the tomato, the rosemary and the thyme. Cook it through.
Add the crabs and crush them with a wooden spoon. Cook them for 5 minutes.
Add the white wine and reduce it. Add the honey and 3 Litres of water.
Bring it to boil with a low flame.
Meanwhile, roll the monkfish with flour and seal it in a fry pan with olive oil. Season with salt. Keep it to one side.

Warm up the olive oil in a casserole dish, cook the finely chopped onion. Stir with a wooden
spoon. Add the tomato and bay leaves, season it with salt and cook it for about 5 minutes.
Add the prawns and cook it for 5 minutes.

Then add the Harpuka and Flathead, the mussels and the clams.
Add stock while still hot until all the seafood is covered.
Leave it cooking at low temperature for 30 minutes.

If any of the previous kinds of seafood is not available we can find a substitute.