Description
A vibrant and flavorful Spanish dish featuring a medley of seafood simmered in a rich tomato broth with garlic, herbs, and saffron.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, cleaned
- 1 lb flaky white fish (cod or haddock)
- 2 cups canned crushed tomatoes
- 4 cloves fresh garlic, minced
- 1 yellow onion, chopped
- 1/4 teaspoon saffron threads
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1/2 cup dry white wine
- Crusty bread for serving
Instructions
- In a large, heavy-bottomed skillet, warm the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Toss in the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes and let them simmer, then add the splash of white wine.
- Sprinkle in the saffron and chopped herbs, mixing well.
- Add the seafood to the skillet, gently stirring to coat with the sauce, and cover for 5-7 minutes until the seafood is cooked through.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley.
Notes
For variations, you can substitute seafood or include sautéed mushrooms for added flavor. Serve with crusty bread for soaking up the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Spanish Seafood Zarzuela, seafood stew, Mediterranean recipes