Zarzuela de Mariscos (Spanish Seafood and Shellfish Stew)

The wonderful fresh array of seafood that is found all over Spain

This excellent seafood stew comes from the Catalan coast of northeast Spain. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavour will be.

Zarzuela de Mariscos

(Spanish Seafood and Shellfish Stew)

4 to 6 servings

Ingredients

175 ml white wine
85 ml sherry, Manzilla or Fino
Fish and shellfish (see variations), cleaned and prepared -- 2 pounds
Olive oil
1 Onion, chopped
Red, green or yellow bell peppers, diced
3-5 cloves Garlic, crushed
Serrano ham or prosciutto (optional), sliced into thin strips
2 large Tomatoes, peeled, seeded and diced
a large handful of almonds, ground in a spice grinder or food processor
1 Bay leaf
Saffron - pinch
Salt and pepper - to taste
Water or stock - 3 cups
1 tablespoon Lemon juice
 Parsley, chopped

Spanish seafood stew

Method

Clean and prepare your fish and shellfish  Set aside.

Heat the oil in a large pot over medium-high flame. Add the onions, peppers and garlic and sauté until onion turns translucent, 4 to 5 minutes. Add the ham or prosciutto and sauté for another 1 to 2 minutes.

Stir in the tomatoes, ground almonds, bay leaf, saffron and salt and pepper. Bring to a boil and simmer for about 10 minutes to marry the flavours and reduce the liquid.

Add the wine and sherry and simmer to reduce its volume by about half. Then add the water or stock, lemon juice and parsley. Bring to a boil, reduce heat to low and simmer for 10 more minutes.

Add the fish and seafood to the stew. Cover with a lid and simmer for 10 to 15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning and serve.

Variations

Use whatever fresh fish and seafood is available. Any firm, white-fleshed fish, cut into large chunks, is a good base. Other possible additions include calamari, , scallops, mussels, clams, crab, lobster and crayfish.



Mussels and clams with tomato

The seashore - Gouache by Lorraine Rimmer

One of the biggest problems with eating shellfish is how we prepare them and not shellfish themselves. They’re often served with butter, mayonnaise based sauce, battered, breadcrumbed and fried. Just about everything you’d want to avoid on a weightloss or healthy diet!

However mussels and clams are a wonderful food with a delicate taste that are high in protein and low in cholesterol and fat. So why not try steaming and serving with fresh tomato, white wine and a squeeze of fresh lemon as a healthy, optional  way of cooking them.

Fresh clams and mussels

serves 2 - 3

Ingredients

900 g (2 lb) fresh mussels

450 g (1 lb) small clams, such as venus clams

25 g (1 oz) butter

1 - 2 large garlic cloves, skinned and crushed

1 small onion, skinned and finely chopped

150 ml (1/4 pint) dry white wine

225 g (8 oz) ripe tomatoes, chopped

finely grated rind of 1 lemon

30 ml (2 tsp) chopped fresh parsley

salt and pepper

Method

To prepare the mussels, wash them thoroughly under running cold water, then scrape off any barnacles with a small sharp knife. Cut off the fibrous beards that protrude from between the shells. Wash in several changes of water. Discard any cracked mussels, or any that do not close when tapped sharply with a knife.

Scrub the clams thoroughly and discard any that are cracked or open.

Melt the butter in a large pan, add the garlic and onion and cook gently for a few minutes, until the onion is softened. Add the wine, tomatoes, lemon rind and half of the parsley. Bring to the boil.

Add the mussels and the clams to the pan, cover and cook over a high heat for 3 -4 minutes or until the mussels and clams are open, shaking the pan occasionally. Discard any mussels or clams that have not opened.

Season to taste. Transfer to two large bowls or soup plates and sprinkle with the remaining parsley. Serve with lots of crusty bread.

Nutritional values

Shellfish are a great source of vitamin B-12 and can be eaten raw, baked, steamed, fried, or made into chowder. In addition to vitamin B-12 shellfish are a good source of zinc, copper, and iron. Clams provide the most vitamin B-12 but mussels and oysters are also good sources.

Vitamin B-12, or Cobalamin, is the largest and most complex vitamin currently known to man. A slight deficiency of vitamin B-12 can lead to anemia, fatigue, mania, and depression, while a long term deficiency can potentially cause permanent damage to the brain and central nervous system. Vitamin B-12 can only be manufactured by bacteria and can only be found naturally in animal products, however, synthetic forms are widely available and added to many foods like cereals. Vitamin B-12 can be consumed in large doses because excess is excreted by the body or stored in the liver for use when supplies are scarce.

Stores of B-12 can last for up to a year.

Recipe of the day

The Seashore - Gouache

Stuffed Mussels 

(Mejillones Rellenos - Tigres)  

This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

Ingredients
1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoon water
2 tablespoon olive oil
1 tablespoon minced onion
2 tablespoon flour
3 tablespoon white wine
1/2 cup mussel liquid
1 egg beaten with 1 tbsp water
4 tablespoon fine dry breadcrumbs
 Olive oil for frying


Method
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.
Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.
Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)
To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

Tigres - Stuffed Mussels