Zarzuela de Marisco

Ingredients

• 500g firm white fish fillet (monkfish or hake), cut into chunks
• 300g raw shrimp, peeled
• 300g mussels, scrubbed and debearded
• 300g squid, cleaned and cut into rings
• Salt and black pepper
• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 ripe tomatoes, grated, or 200g crushed tomatoes
• 125 ml (1/2 cup) dry white wine
• A pinch of saffron threads
• 500 ml (2 cups) fish stock
• 1 bay leaf
• 30g blanched almonds, toasted
• 1 slice stale bread, torn
• 2 tbsp brandy
• 2 tbsp chopped parsley

Before you cook

• Pat the fish chunks and shrimp dry and season lightly with salt.
• Scrub and debeard the mussels, discarding any that don't close when tapped.
• Toast the almonds in a dry pan over medium heat for 2 minutes, until golden, then set aside.

Steps

1. Grind the toasted almonds, torn bread, and half the garlic with a splash of olive oil in a mortar or small food processor until it forms a coarse paste to make the picada.
2. Heat 2 tablespoons of olive oil in a wide, deep pan over medium-high heat.
3. Sear the shrimp for 1 minute per side, until just pink, then remove to a plate.
4. Sear the squid rings for 1 minute, until opaque, then remove to the same plate.
5. Add the remaining olive oil to the pan and cook the onion and bell pepper for 6 minutes, until softened.
6. Stir in the remaining garlic and cook for 1 minute.
7. Add the grated tomato and cook for 5 minutes, until it darkens and thickens slightly.
8. Pour in the brandy and let it bubble for 30 seconds.
9. Pour in the white wine and simmer for 2 minutes.
10. Crumble in the saffron and add the fish stock and bay leaf.
11. Bring the sauce to a simmer and cook for 10 minutes.
12. Stir in the picada and simmer for 3 minutes to thicken the sauce.
13. Lower the fish chunks and mussels into the sauce.
14. Cover and simmer for 5 minutes, until the mussels open and the fish is just cooked.
15. Return the shrimp and squid to the pan and simmer for 1 minute to warm through.
16. Discard any mussels that haven't opened.
17. Season with salt and pepper to taste.
18. Scatter the parsley over the top and serve with crusty bread.