Catalan Fish and Shellfish Stew (Zarzuela)
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Ingredients
- 300 g monkfish tail, cut into chunks
- 200 g raw king prawns, peeled
- 300 g fresh mussels, cleaned and debearded
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 150 ml white wine
- 400 ml fish stock
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 174 kcal
- Protein
- 23.8 g
- Carbohydrate
- 6.9 g
- of which sugars
- 3.8 g
- Fat
- 2.3 g
- of which saturates
- 0.5 g
- Fibre
- 1.3 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a large pot and soften the onion and garlic for 6 minutes.
- 2
Stir in the tomatoes and cook for 3 minutes, then pour in the wine and let it bubble for 2 minutes.
- 3
Add the fish stock, bring to a simmer and cook for 5 minutes, then add the monkfish and cook for 4 minutes.
- 4
Add the mussels and prawns, cover and cook for 4-5 minutes until the mussels open and the prawns are pink. Discard any mussels that stay shut.
- 5
Scatter with parsley and serve hot in deep bowls.
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