Name: Zarzuela (Spanish Seafood Stew)
Total time: 1 h 15 min
Cuisine: Spanish & Portuguese
Ingredients: 1 pound skinless cod fillets , 1 to 1½ inches thick and cut into ¾- to 1-inch pieces; 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 8 ounces squid , bodies sliced crosswise into ½-inch-thick rings, tentacles left whole; 1 teaspoon table salt , divided; 1 cup dry white wine; 2 tablespoons brandy; 2 tablespoons lemon juice , divided, plus lemon wedges for serving; ¼ teaspoon saffron threads , crumbled; ⅓ cup slivered almonds; ½ cup minced fresh parsley , divided; 2 large tomatoes , halved through equator; ⅓ cup extra-virgin olive oil; 1 large onion , chopped fine; 1 red bell pepper , stemmed, seeded, and cut into ¼-inch pieces; 2 garlic cloves , minced; ½ teaspoon paprika; ½ teaspoon smoked paprika; ¼ teaspoon red pepper flakes; 2 (8-ounce) bottles clam juice; ½ cup pitted green Manzanilla olives , chopped; 1 pound mussels , scrubbed and debearded

Zarzuela (Spanish Seafood Stew)

By Steve Dunn

Published on December 4, 2023

Time

1¼ hours

Yield

Serves 6 to 8

Ingredients

1 pound skinless cod fillets, 1 to 1½ inches thick and cut into ¾- to 1-inch pieces12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed8 ounces squid, bodies sliced crosswise into ½-inch-thick rings, tentacles left whole1 teaspoon table salt, divided1 cup dry white wine 2 tablespoons brandy 2 tablespoons lemon juice, divided, plus lemon wedges for serving¼ teaspoon saffron threads, crumbled⅓ cup slivered almonds ½ cup minced fresh parsley, divided2 large tomatoes, halved through equator⅓ cup extra-virgin olive oil 1 large onion, chopped fine1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces2 garlic cloves, minced½ teaspoon paprika ½ teaspoon smoked paprika ¼ teaspoon red pepper flakes 2 (8-ounce) bottles clam juice ½ cup pitted green Manzanilla olives, chopped1 pound mussels, scrubbed and debearded

Before You Begin

Haddock or other firm-fleshed, flaky white fish can be substituted for cod. If using prepeeled shrimp, reduce the amount to 8 ounces. Do not use shrimp that are larger than what's called for here as they may not cook through by the time the other seafood is done. If desired, substitute the contents of one 14.5-ounce can of whole peeled tomatoes that have been drained (reserve the juice) and chopped coarse for the fresh tomatoes. Serve with crusty bread and a crisp green salad.

Instructions

Combine cod, shrimp, squid, and ¾ teaspoon salt in medium bowl; refrigerate until needed. Combine wine, brandy, 1 tablespoon lemon juice, and saffron in 1-cup liquid measuring cup and set aside. Pulse almonds in food processor until finely ground, about 20 pulses. Add ⅓ cup parsley and process until finely ground, about 10 pulses; set aside.

Place box grater in medium bowl. Rub cut side of tomatoes against large holes of grater until tomato flesh is reduced to pulp (skins should remain intact). Discard skins. (You should have about 1½ cups pulp.)

Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, bell pepper, and remaining ¼ teaspoon salt, and cook, stirring frequently, until softened, 7 to 8 minutes. Stir in garlic, paprika, smoked paprika, and pepper flakes and cook for 1 minute. Add wine mixture and cook, stirring occasionally, until liquid has mostly evaporated, 4 to 6 minutes. Add clam juice, olives, ground almond mixture, and tomato pulp and stir to combine. Adjust heat to maintain vigorous simmer and cook, uncovered, until liquid has reduced and thickened slightly, 6 to 8 minutes.

Add mussels, cover, and cook for 4 minutes. Add seafood mixture and stir to evenly distribute, making sure all pieces are submerged in liquid. Cover and remove pot from heat. Let stand for 15 minutes, until shrimp, cod, and squid are opaque and just cooked through, gently stirring once halfway through resting.

Add remaining 1 tablespoon lemon juice and season with salt and pepper to taste. Garnish with remaining parsley and serve immediately, passing lemon wedges separately.