Ingredients (4 People):
4 slices of monkfish
4 slices of scorpion fish
4 slices of grouper
4 slices of hake
4 small or 2 medium cuttlefish
2 medium calamari
4 Dublin bay prawns
4 prawns
16 rock mussels
16 clams
2 large onions
3 cloves of garlic
4 ripe tomatoes
1 small green pepper
1 small red pepper or half a large one
½ glass of dry white wine
½ glass of brandy
1 l. of fish stock
Flour
Laurel
Salt
Black pepper
For the spicy sauce
A fistful of almonds
1 garlic clove
8 threads of saffron Safrà del Montsec dried in the oven
Parsley
Toasted bread
Preparation:
In an earthenware casserole or frying pan, fry successively, turning only once, the monkfish, scorpion fish, grouper and hake, seasoning and coating in flour previously. Remove and put to one side.
Clean the calamari and cuttlefish and cut them, one in slices and in the other in cubes. Fry them a little together with the Dublin Bay prawns and prawns in the oil used previously. Remove and put to one side.
Meanwhile, in a pot place the mussels and clams with ¼ cup of water. Leave them to open and put to one side.
In the same casserole where you have fried the fish, make a concentrated sauce base with the onion, garlic, peppers and a laurel leaf, sauté a few minutes and add the grated tomatoes, without skin or seeds. Add the wine and brandy, leave 3 minutes so that it reduces, add half of the stock and leave to cook for 5 minutes. After, grind the sauce base and pass it through a fine sieve so that the sauce is fine.
Place the fish in a very large casserole, making sure the pieces do not overlap. Add the rest of the stock and when it starts boiling, add the fine sauce with the sauce base and lower the flame.
Meanwhile, make a spicy sauce base with the saffron, garlic, parsley, almonds and toasted bread. Before pouring it into the frying pan with the fish, dissolve with a little of the sauce.
Finally, add the mussels and clams, cover and leave to cook together for 5 more minutes. Gibe the casserole a little shake, add salt to taste, turn off the stove and sprinkle a little chopped parsley over the fish. The zarzuela is now ready to serve!
