Catalan zarzuela
Instructions
Clean the monkfish and cut it into slices; also clean the squid and reduce it into rings.
Clean the mussels scraping the shell, then drain the clams in salted water and then open clams on the fire in a pan, then sgusciateli.
Blanched, peeled and chopped tomatoes.
Saute leeks with chopped garlic in 2 tablespoons oil; Add the tomatoes, chopped parsley, a pinch of salt and cook for 10 minutes.
Meanwhile, saute the monkfish in 2 tablespoons oil, add the squid, the juice of half a lemon and cook for 10 minutes.
Add into the pot of tomato sauce fish and seafood and shellfish.
Let flavour, then pepper, add the olives pitted and soaked with Sherry and Cognac.
Let it evaporate, then serve with slices of grilled bread.
Ingredients and dosing for 4 persons
- 600 g of monkfish (angler fish)
- 400 g of ripe tomatoes
- 300 g of squid
- 24 clams
- 16 mussels
- 4 scampi
- 4 king prawns
- 2 leeks
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 2 tablespoons of black olives
- 1/2 lemon
- 4 tablespoons of cognac
- 5 tablespoons of sherry
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper