Zarzuela

Ingredients for 12 servings:

• 200 ml olive oil, finest quality
• 400 g cod fillet(s)
• 400 g redfish fillet(s)
• 400 g monkfish
• 400 g fish fillet(s) (halibut fillet)
• 400 g squid(s)
• 6 king prawns
• 12 prawns
• 1 kg mussels
• 24 mussels (cockles)
• 3 onions (butcher’s onions)
• 3 shallots, finely chopped
• 1 bulb(s) garlic
• 200 ml oil (rapeseed oil)
• 1 large can of tomatoes
• 6 beefsteak tomatoes
• 1 bunch parsley, flat, only the leaves, finely chopped
• 1 bunch chervil, finely chopped
• 800 ml fish stock, from the jar or home-cooked
• 1,200 ml white wine
• Salt
• Pepper, white, from the mill
• 300 g peas (fresh or frozen)
• 300 g spring onions

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

colorful seafood pot

Peel and finely chop the onions. Wash the spring onions and slice into thin rings. Peel the beefsteak tomatoes and cut only the firm flesh into small cubes. (Discard the seeds or save for the stock.) Split the garlic bulb, peel the individual cloves, and finely chop. Wash the mussels thoroughly, brush them, and remove the beards. Wash and brush the cockles thoroughly. Wash, peel, and devein the prawns. Wash the king prawns, halve them, and devein them (leaving them in their shells). Wash the remaining fish, debone them if necessary, and cut them into pieces of approximately 125 grams each. In a large pan, fry the fish briefly, one at a time, with a little olive oil. Cook just until the outer layer of the fish protein has stiffened, then immediately remove from the pan and transfer to a very large, ovenproof dish. Don’t fry too many pieces of fish at once! Once all the fish has been used, toss the mussels one at a time in the pan with a little rapeseed oil until they open. Add them to the dish with the fish. Sauté the onions, shallots, and garlic in the pan, then deglaze with the stock and wine. Bring to a boil briefly, stirring to loosen the browned meat, and season generously with salt and pepper. Transfer everything to the ovenproof dish. Sprinkle with the parsley, chervil, peas, spring onions, and diced tomatoes. Cover the dish tightly with a lid or aluminum foil, and bake in the oven at 200°C for 15 minutes.