Pili’s Sarsuela or Zarzuela or Seafood Stew

Recipe: Pili’s Sarsuela

Summary: Sarsuela is the Catalan equivalent to the French Bouillabaisse or the Italian Cioppino, but with a distinguishing Spanish flair. This makes it a perfect meal during a busy Christmas celebration. Serves 6. Wine Recommendation… Pili recommends a Bokisch Vineyards Albariño!

Ingredients

Items for the “Sofrito”
1 (8 oz)can crushed tomatoes
3 cloves chopped garlic
3 chopped tomatoes
2 chopped white or yellow onions
Olive oil
Items for the “Caldo”
1 bottle (8-10 oz) clam juice
1 can (14.5 oz) chicken broth
2 oz cognac
10 strands of saffron
Items for the “Picadeta” (This is what gives it a unique Spanish flair)
2 cloves garlic
5 almonds
1/3-1/2 cup parsley (whole leaf)
1 peeled whole shrimp
Seafood for the Stew
1/3 lb shrimp (large, unpeeled…with head on if possible!)
1/3 lb mussels
1/3 lb clams
1/3 lb cockles (if you can find them)
1/3 lb scallops
1/2 lb crab legs (or count one per person)
1/2 lb red porgy or red snapper
1/2 lb halibut
1/2 lb sea bass

Instructions

Fry the “sofrito” ingredients in oil until done (do at bottom of large pot in which
you will later add the broth & seafood)
Steam the mussels and clams until open (Use a different pot & save juice!)
Make the “picadeta” (mash garlic, almonds, parsley & shrimp with mortar &
pestle until it forms a paste…hint-start w/ almonds!)
Add the broth, clam juice, juice from steaming clams/mussels & saffron strands
to the “sofrito” and let boil
Add 1/3 cup broth to the “picadeta” and stir. Then add the brothy picadeta
to the stew
Add the fish to the stew and the cognac and let cook “chup-chup” on low to
medium heat for about 10 minutes until the fish is almost cooked through
Add the remaining shellfish and let simmer “chup-chup” a little more…Salt &
Pepper to Taste!
It’s better to make it in the morning and rewarm before serving. Be careful not
to boil in case the fish starts falling apart or the shellfish overcook.
Serve with sprig of parsley for a touch of color!
Bon Profit!!!!!!!