How difficult is it to prepare Fish and seafood zarzuela?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Fish and seafood zarzuela?

The preparation time is 10 minutes and the cooking time is 30 minutes.

How many people does this recipe serve?

This recipe is designed for 4 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Seafood • 21 de Jul de 2021

Fish and seafood zarzuela

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Today I will show you how to prepare fish and seafood zarzuela, it is a super delicious fish and shellfish recipe.

I assure you that you will love it, I invite you to do it at home.

Recipe Summary

Preparation

10 min

Cooking

30 min

Servings

Difficulty

Easy

Instructions

Step 1

We bought the monkfish whole, the fishmonger cleaned it and left the head aside, so once at home, the first thing was to place a pot of water on the fire, such as 1.5 liters of water, salt, a peeled and whole onion to cook the head for about 20 minutes, over medium heat and covered. The resulting broth is strained and set aside.

Step 2

We put the cockles in a bowl of water and salt to release any grit they may have, they will be in water while we continue with the recipe.

Step 3

At the same time that the broth was made, we prepared a pan with oil to fry the monkfish, in our case the monkfish was too big, so we only used half of the body and reserved the other half for another recipe. We put a little salt, roll it in flour and fry it. Once fried, we reserve it.

Step 4

Chop the other onion very finely, put oil in a pan and sauté it together with the garlic. When the onion is golden brown, remove it from the heat, add the spoonful of paprika, stir and put it back on the fire.

Step 5

At this time we add the prawns and prawns, we will let them roast on both sides. Once this was done, we added a couple of large ladles of the broth and the cockles drained from the water they were in. Cover and let it cook over medium heat so that the cockles can open. The rest of the broth we have will serve us for another recipe. At the last minute, we added fried monkfish.