Skip to main content

Zarzuela de Marisco #FishFridayFoodies

It's time for Fish Friday Foodies' first 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. And this month Sue from Palatable Pastime is hosting as we post Mediterranean seafood recipes.

Here's the line-up...
Zarzuela de Marisco

Compared to some, I guess we eat a lot of seafood. I whipped this up after a long day of robotics when my brother-in-law, sister-in-law, and niece came for a quick visit.

"Do you eat a lot of seafood?" Abe asked, as he tried the soup.

Yes.

"Then we need to come visit more often!"

Definitely.

This particular dish - one filled with fresh seafood and a touch of herbs and spices - hails from the northeastern region of Catalonia in Spain. On the day that I served it, we were on the tail-end of a twelve hour day at robotics and I was exhausted. Hence the lack of photos during the process and the messy bowl of the finished dish. Sorry!

You can use whatever seafood you have available to you, but I used halibut, salmon, shrimp, mussels, clams, and crab. Yum!

Ingredients serves 6 to 8
  • 2 medium onions, finely chopped
  • 4 large garlic cloves, minced
  • 2 T olive oil
  • 1 red bell pepper, cored and diced
  • 2 California bay leaves
  • 6 C broth or stock (I used organic chicken stock for this batch)
  • 1 C clam juice
  • one 15-ounce can crushed tomatoes
  • one 15-ounce can tomato sauce
  • 1 C white wine
  • 1 T hot sauce or 1 t dried red pepper flakes
  • 1 pound wild caught large shrimp, peeled and deveined
  • 1 pound wild caught salmon, deboned and cubed
  • 1 pound wild caught halibut, deboned and cubed
  • 1 pound clams 
  • 1 pound mussels
  • 1 pound cooked, cracked crab
  • 1 T fresh oregano leaves, finely chopped
  • 2 t smoked paprika
  • two pinches of saffron
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: bread, for serving

Procedure

Heat olive oil in a large, heavy pot. Add in the garlic, onions, and bay leaves. Cook till aromatic, approximately 3 to 5 minutes. Stir in the red pepper and cook for another 2 minutes. Pour in the stock, clam juice, crushed tomatoes, tomato sauce, white wine, and hot sauce. Whisk in the smoked paprika and the saffron. Bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.

While stew is simmering, prep your seafood. Add the seafood to the pot, timing so that the ones that will take the longest to cook will be done around the same time as the ones that need to barely be blanched. I did shrimp, then halibut, then salmon, then clams, then mussels. Place the cooked, clean crabs on top, cover, and remove from the heat. Let steam for 5 minutes.

Discard any of the shellfish that don't open. Remove the bay leaves, fold in the oregano, and season to taste with salt and pepper. Serve the soup immediately in large soup bowls with hunks of bread.

A note: If you want to save some time on the day you're serving this, you can make the broth the day before. Let cool completely, then refrigerate. Bring the broth to a simmer before adding the seafood.

Comments

  1. I can't believe you came home after a 12 hr. day and not only cooked but had company. You are amazing and so is this soup.

    ReplyDelete
  2. You are reminding me that there will soon be plenty of halibut and it has me craving a favorite ceviche recipe on crispy tostadas. By then Spring will be in full bloom!

    ReplyDelete
  3. I remember this dish well from my time in Spain - it's actually generally called "zarzuela de marisco" (seafood) but either way this looks tasty!

    ReplyDelete
  4. Seriously, I do want to make this dish! Looks totally yummers...

    ReplyDelete
  5. Fantastic choice of seafood. This sounds delicious.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa