Zarzuela Mallorca

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 1 m.-sized onion(s)
• 3 vine tomatoes
• 4 garlic cloves
• 800 g tomato(s) (Tomate frito – grilled, pureed tomatoes)
• 1 cube of fish stock (not stock!)
• 1 pack of spice mix
• 1 can tuna in its own juice
• 6 anchovy fillets
• 8 small squid (octopus)
• 1 calamari tubes, fresh, ready to cook
• 12 clams, fresh
• 2 cod fillets, roughly diced
• 2 pollock fillet(s), roughly diced
• 20 frozen king prawns, shelled
• 8 crab claws
• salt and pepper
• olive oil
• brandy

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

traditional Spanish fish stew à la Mallorca

Roughly dice the bell peppers, vine tomatoes, and onion and mix. Slice the garlic and place everything in a paella pan or casserole dish (at least 3 liters capacity). Crumble the tuna, halve the small squid, cut the calamari tubes into 0.5 cm rings, and layer the remaining ingredients, except for the crab claws. Season with salt and pepper as needed. Mix the passata with the seasoning mix and the crumbled stock cube, season with brandy to taste, and pour over the seafood. Drizzle with a little olive oil. Do not add any water, as the fish releases a lot of water! Arrange the crab claws decoratively on top and admire the result. Cook the zarzuela in the oven at 180°C (top/bottom heat) for about 45 minutes. It should be bubbling. Serve with baguette and a crisp, well-chilled white wine.