Zarzuela - operetta of Fish and Other Things

Name: Zarzuela - operetta of Fish and Other Things
Ingredients: a shiny medallion about 2 cm thick; a pangasius fillet; I couldn't find any other fish and had this in the freezer; 2 small fish; a baby dorado and a 'salmonete'; 2 small squids; 5-6 oysters; 2-3 shrimp; a small onion; a tomato; 2 cloves of garlic; a slice of old bread fried in oil or 2-3 salted crackers; parsley; olive oil; 50 ml white wine; 150 ml fish soup; in case you don't have it; add 50 ml wine and top up with water; salt; pepper; sweet paprika; flour; 4-5 raw almonds or 2 teaspoons of chopped almonds

Over - Zarzuela - operetta of Fish and Other Things by Cipriana J. - Recipia

This dish, typical of the Mediterranean coast of Spain, is a true culinary treasure with deep roots in fishing tradition. Prepared from freshly caught fish, shellfish, and crustaceans, this recipe particularly uses smaller fish varieties that, although not very popular in the market, offer flavorful and boneless meat. Among the ingredients used are also oysters, which, in the past, were not highly appreciated due to their size and the sand that could be present in their tender flesh. This dish is not only delicious but also the subject of a dispute between Catalans and Valencians, each claiming authorship over it. Although the Valencians are known as the parents of paella, I personally believe that the Catalans have a deeper connection to this recipe, considering the similarities with various dishes in their cuisine. "Zarzuela," as this delicacy is called, falls into the category of stews and is served hot, immediately after preparation, as a main dish, without additional garnishes. The ingredients used can vary depending on the season and market, but it is recommended to opt for rock fish, such as gobies, as well as deep-sea fish like hake or monkfish. The preparation begins by washing and cleaning the fish, which is dried well with a clean towel. If using whole squid, it is cleaned and cut into rings, then dried as well. The tomatoes are peeled and chopped finely, canned varieties can also be used. The onion and garlic are finely chopped and reserved for later use. In a mortar, the garlic cloves are crushed together with the biscuit or toasted bread, adding the almonds as well. If this ingredient is not available, it can be replaced with hazelnuts or peanuts, being careful to avoid allergies. In a plate, the flour is mixed with salt and pepper, and the fish is dipped in this mixture before being lightly fried, no more than two minutes on each side. It is important to remember that it will continue to cook after being removed from the pan. The shrimp are lightly sautéed and set aside, then the squid is fried, being careful not to exceed one minute on each side. If the pan runs out of oil, lower the heat and add a little oil, then sauté the onion until it becomes translucent. The chopped garlic is added for a minute, being careful not to burn it. The tomatoes are added immediately after, allowing them to change color before adding the wine. After the alcohol evaporates, the broth or water is added, followed by the pieces of fish, squid rings, oysters, and shrimp. Let it simmer for 10 minutes over medium heat. Finally, add the crushed almonds with the biscuits and garlic, as well as the freshly chopped parsley. Gently stir the pan, turn off the heat, and serve with a squeeze of lemon juice to add a note of freshness. This delicacy is not just a feast for the taste buds but also a true culinary experience that brings together traditions and ingredients from the heart of the Mediterranean. Enjoy your meal!