Zarzuela de Mariscos (Spanish Seafood Stew)

🛒 Ingredients

• Monkfish fillets 67 g · 57 kcal
• Large shrimp, peeled and deveined 50 g · 42 kcal
• Fresh mussels, scrubbed and debearded 25 g · 19 kcal
• Fresh clams, scrubbed 17 g · 13 kcal
• Squid, cleaned and cut into rings 33 g · 30 kcal
• Olive oil 10 g · 88 kcal
• Large onion, finely chopped 33 g · 13 kcal
• Garlic cloves, minced 5 g · 8 kcal
• Red bell pepper, diced 25 g · 8 kcal
• Ripe tomatoes, diced 67 g · 12 kcal
• Tomato paste 8 g · 6 kcal
• Smoked paprika 1 g · 0 kcal
• Saffron threads 0 g · 0 kcal
• Dry white wine 33 g · 26 kcal
• Fish broth 83 g · 8 kcal
• Blanched almonds 8 g · 46 kcal
• Fresh parsley, chopped, for garnish 2 g · 1 kcal

👨‍🍳 Instructions

1. Season monkfish and shrimp with salt and pepper; set aside. Heat olive oil in a large, heavy-bottomed pot or a wide cazuela over medium heat.
2. Sauté onion, garlic, and bell pepper for 8-10 minutes until softened. Stir in diced tomatoes, tomato paste, smoked paprika, and saffron threads, cooking for another 5 minutes.
3. Pour in white wine and fish broth; bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes to allow flavors to meld.
4. Add monkfish fillets and squid to the pot; simmer for 5-7 minutes. Then, add shrimp, mussels, and clams, covering the pot.
5. Continue cooking for another 5-8 minutes, or until all shellfish have opened and shrimp are pink and cooked through. Discard any unopened shellfish.
6. In a small pan, lightly toast blanched almonds over medium heat until fragrant; grind them into a fine paste. Stir the almond paste into the zarzuela to slightly thicken the sauce.
7. Taste and adjust seasoning if needed. Garnish generously with fresh chopped parsley before serving hot.