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RECIPE
23 INGREDIENTS26 STEPS1HR

Zarzuela de Mariscos

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Julia Eats

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Yum…hearty and flavorful. Great for a cold winter day.
1HR
Total Time

Julia Eats

Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
to taste
Fresh Mussels
1 lb
Cod , cut
or Firm White Fish
2
Medium  Yellow Onions , roughly chopped
or White Onion
1/2 cup
6 cloves
Garlic , sliced
6 stalks
11 sprigs
to taste
4 cups
Water
1/2 cup
Dry White Wine
1/2 cup
Blanched Slivered Almonds
or Blanched Almond Slices
1 sprig
Large  Fresh Rosemary , de-stemmed, chopped
1 pinch
Cayenne Pepper
1 cup
Canned Tomatoes , roughly chopped
1 Tbsp
Tomato Paste
1/2 cup
Cured Ham , chopped
1
Lemon , zested

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Nutrition Per Serving

VIEW ALL
CALORIES
626
FAT
37.7 g
PROTEIN
44.6 g
CARBS
26.7 g

Cooking Instructions

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Step 1
To begin, pull the Shrimp (12), Fresh Clams (to taste), Fresh Mussels (to taste), and Cod (1 pound) from the fridge so they don't hit the pot refrigerator-cold.
Step 2
Cut the Cod into chunks and set aside.
Step 3
Remove heads and shells from Shrimp to use in the seafood stock.
Step 4
Roughly chop the Yellow Onion (2). Set half aside for later use.
Step 5
Slice the Garlic (6 clove). Set aside 4 cloves for later use.
Step 6
Time to make the seafood stock: Heat the Olive Oil (1/4 cup) in a large pan or stockpot over medium heat. Add the shrimp heads and shells and sauté until the shells begin to brown, about 8-10 minutes.
Step 7
Add Water (4 cup), half the chopped yellow onion, Celery (6 stalk), 2 cloves of sliced garlic, Bay Leaf (3), Fresh Thyme (6 sprig), Black Peppercorns (1 tablespoon) and Salt (to taste) to the pot. Bring to a boil.
Step 8
Reduce heat and simmer for at least 20 minutes.
Step 9
Let stock cool and then strain through a sieve or colander into a new container to remove all solids.
Step 10
Add the Saffron Threads (1 pinch) threads to Dry White Wine (1/2 cup) and set aside.
Step 11
Place the Blanched Slivered Almonds (1/2 cup) in a food processor and blend into a fine grainy texture.
Step 12
Chop the Cured Ham (1/2 cup).
Step 13
In a large dutch oven or stockpot with Olive Oil (1/4 cup), fry the ham over medium heat until it releases its fat. Remove ham from the pot and set aside.
Step 14
Add remaining chopped onions to the oil in the pot and sweat for 5 minutes.
Step 15
De-stem and chop the Fresh Rosemary (1 sprig).
Step 16
Add the remaining sliced garlic, chopped rosemary, Fresh Thyme (5 sprig), Smoked Paprika (1/2 teaspoon) and Cayenne Pepper (1 pinch) to the pot with the onions and stir to combine.
Step 17
Add the saffron-infused wine and stir to deglaze the pot.
Step 18
Chop the Canned Tomatoes (1 cup). If your canned tomatoes are pre-chopped, skip this step.
Step 19
Add the chopped tomatoes to the pot and then stir in the Tomato Paste (1 tablespoon).
Step 20
Pour in the seafood stock into the pot and bring to a boil, then reduce heat to a simmer. Add Salt (to taste).
Step 21
Stir in ground almonds and simmer for 5 minutes.
Step 22
Add the ham back to the pot.
Step 23
Add shrimp and cod chunks and continue to simmer until shrimp are almost done, 3-5 minutes.
Step 24
Zest the Lemon (1).
Step 25
Gently stir in lemon zest.
Step 26
Add Fresh Mussels (to taste), simmer for a minute, then add Fresh Clams (to taste). Cover the pot and turn off the heat. Serve when mussels and clams open.

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Nutrition Per Serving
Calories
626
% Daily Value*
Fat
37.7 g
48%
Saturated Fat
5.2 g
26%
Trans Fat
0.0 g
--
Cholesterol
169.6 mg
57%
Carbohydrates
26.7 g
10%
Fiber
7.5 g
27%
Sugars
11.3 g
--
Protein
44.6 g
89%
Sodium
698.4 mg
30%
Vitamin D
1.2 µg
6%
Calcium
228.8 mg
18%
Iron
3.4 mg
19%
Potassium
1317.2 mg
28%
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