Zarzuela de Pescado from Mediterranean Seafood by Alan Davidson
Clean all the fish and cut it into slices. Make a fish stock by boiling the heads, etc., in a little water with salt, pepper, herbs, sliced onion and reducing to a cupful. Strain and put aside. Cho...
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Cooking tools:
- Fine-mesh sieve
- Dutch oven
- Chef's knife
- Cutting board
- Pot
- Stove
- Peeler
- Measuring cup
Ingredients
- 6 large tomatoes
- 4 to 6 cloves of garlic
- 4 tbs chopped parsley
- 6 tbs olive oil
- ½ tsp paprika
- ½ tsp saffron
- salt, pepper
- 1 tbs flour mixed with a little water
- 150 ml (5 fl oz) wine (optional)
- ½ kg (1 lb 2 oz) each of squid, angler-fish and hake
- 2 or 3 soles or other small flatfish
- a few pieces of mero (grouper)
- 350–450 g (¾–1 lb) prawns
- 1 lobster (optional)
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