Zarzuela de Mariscos (Catalan Seafood Stew)

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 2 tbsp brandy
• 100ml dry white wine
• 400g tin chopped tomatoes
• 500ml hot fish stock (1 stock cube)
• 1 tsp sweet smoked paprika
• A good pinch of saffron strands, about 0.3g
• 300g monkfish tail, cut into 4cm chunks
• 250g squid rings
• 8 raw king prawns, in their shells
• 500g live mussels, scrubbed and debearded
• For the picada: 25g blanched almonds
• For the picada: 1 slice white bread
• For the picada: 2 cloves garlic
• For the picada: 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp olive oil, for the picada
• Salt and black pepper to taste

Method

1. Discard any mussels with cracked shells and any open mussels that do not close when tapped.

2. Heat the 1 tbsp oil for the picada in a small frying pan and fry the bread for 1 minute on each side. Add the almonds and cook for 1 to 2 minutes until pale golden. Blend with the garlic, parsley and a splash of water to a coarse paste.

3. Heat the 3 tbsp oil in a large, lidded pan over a medium heat and cook the onion for 8 minutes. Add the garlic and cook for 1 minute. Add the brandy and wine and let it bubble for 3 minutes.

4. Add the tomatoes, stock, paprika and saffron and simmer for 20 minutes. Stir in the picada and season.

5. Add the monkfish and squid and simmer for 6 minutes. Add the prawns and mussels, cover and cook for 5 minutes until the prawns are pink and the mussels have opened. Discard any mussels that stay closed.

6. Serve in warm bowls with crusty bread.