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Spanish Seafood Stew (Zarzuela de Mariscos)

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Spanish Seafood Stew (Zarzuela de Mariscos) Recipe by Gloria Estefan – The Chew

Spanish Seafood Stew (Zarzuela de Mariscos)

Gloria Estefan

servings: 2 to 4 Easy 30 to 45 min

This Spanish seafood meal is dainty delicious!

ingredients

method

ingredients
  • 1/3 cup olive oil
  • 1 teaspoon garlic (minced)
  • 1 cup Spanish onion (diced)
  • 1/3 cup red bell peppers (diced)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 cup tomato puree
  • 1/4 cup white wine
  • 1 bunch culantro (fresh)
  • 1 teaspoon sugar
  • salt and peppers to taste
  • 2-3 tablespoons olive oil
  • 2 lobster tails (6 ounces each, halved)
  • 4 ounces grouper (skinless, cut into 2 unit pieces)
  • 8 shrimp (peeled and deveined, tails on)
  • 8 mussels (cleaned, beards removed)
  • 8 clams (cleaned)
  • 8 bay scallops (cleaned)
  • 4 ounces calamari (cleaned, tentacles private and trimmed, and bodies cut into rings)
  • 1/4 cup white wine
  • Salsa Criolla (see above)
  • 1/2 cup seafood stock
step-by-step directions

step-by-step directions

  • For a Salsa Criolla: place a large, heavy-bottomed pot over medium-high heat. Add olive oil and garlic, and prepare for 1 minute. Add onion, red pepper, cumin and oregano, and deteriorate with salt and pepper. Cook for 2 minutes. Add a tomato puree, white wine, cilantro and sugar. Bring to a simmer, revoke feverishness to low and prepare for 5 minutes. Remove from feverishness and set aside.
  • For a Seafood Stew: place a large, heavy-bottomed pot over medium-high heat. Add olive oil, lobster tails and grouper, and prepare for 3 minutes. Add a shrimp, mussels, clams, scallops and calamari, and deteriorate with salt and pepper. Add white booze and stir to deglaze. Cook for 1 minute. Add a Salsa Criolla and seafood stock. Reduce feverishness to middle and prepare for 3 minutes.
  • Tip: surrogate a culantro with cilantro or parsley.

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