Fish & SeafoodDifficulty: hard
Zarzuela de Marisco (Spanish Seafood Medley)
Catalonia's fisherman's celebration: lobster, shrimp, mussels and fish in a brandy-scented almond-picada broth.
30
Prep Time
40
Cook Time
4
Servings
Ingredients
Instructions
Keeps your screen awake while you cook.
ℹ️ More infoℹ️ Less info
Cooking with your phone on the counter and the screen keeps locking? Turn on Cook Mode and your screen stays awake while this page is open — read the next step without unlocking anything, even with messy hands. It switches off by itself when you leave the page.
1Sear the lobster halves and shrimp in olive oil, 2 minutes; flambé with the brandy (or simmer off the alcohol); remove.
2In the same pot, soften the onion and garlic; add the tomato; cook 10 minutes.
3Grind the picada: almonds, garlic, fried bread, saffron and parsley into a paste.
4Add the stock and the picada to the pot; simmer 10 minutes into a rich, slightly thickened base.
5Return the lobster and shrimp; add the fish; simmer 6 minutes.
6Add the mussels; cover until they open, 4 minutes.
7Rest 5 minutes; serve in deep bowls with plenty of broth.
© Mediterranean Flavors — themediterraneanflavors.com
Get one Mediterranean recipe in your inbox every week
Free. No spam. Unsubscribe anytime.