Zarzuela | Matching Food & Wine

Ingredients

• 500g monkfish tail
• 1 small red onion, roughly chopped
• ½ small heart of celery, roughly chopped
• olive oil
• 2 bay leaves
• 2 sprigs of thyme
• 1 tsp paprika piccante
• 400g can of whole plum tomatoes, washed of their juice
• 200ml white wine
• 50g coarse breadcrumbs
• 2 garlic cloves, green sprouts removed
• sea salt
• a few sprigs of parsley
• pinch of saffron
• 50g blanched almonds (preferably Spanish)
• 1 red mullet, filleted
• 400g wild bass fillet, cut into 4 pieces
• 200g small, clean rope-grown mussels