B. Zarzuela de mariscos is an excellent seafood stew from the Catalan coast of northeast Spain. Bacalao a la Vizcaina (Basque Style Codfish Stew) This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). The sauce is extraordinarily delicious because the flavors from the seafood infuse throughout the dish. Step 1. Directions. Stir in tomato paste; cook for 1 minute. Serve the seafood mixture over the rice. The long coastline of Spain, combined with the two archipelagos, the Balearics and the Canaries, ensures that fresh fish and shellfish are ubiquitous elements of the Spanish table. Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. This section showcases only a small number of the dishes that cooks and chefs … Reduce the heat to low and cook for 10 minutes or until the cod flakes easily with a fork and the clams open. Cover the saucepot. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. Each serving is topped with broiled Pacific cod. Spanish Fish Stew is a delicious Mediterranean dish that makes an easy week nigh meal in only one pot and brings all the flavours of Spain. 1 1/2 cups chopped yellow onions (2 small) 2 cups large-diced small white potatoes. Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the wine and boil until reduced by half, about 3 minutes. Discard any unopened clams. In a large sauté pan over medium heat, add the olive oil and sauté the garlic and peppers about 1 minute. The greater the variety of seafood you add to this dish, the … Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, smoked paprika, pepper, saffron and cayenne for about 5 minutes or until vegetables start to soften. Add the stock or … Spanish Romesco Seafood Stew is Spain’s version of the French bouillabaisse and Italy’s cioppino. This Catalan fish stew is said to have originated as a way to use less than perfect seafood, likely the bits that the fishermen couldn’t sell at the market. In a large soup pot, heat the olive oil. Spanish Seafood Stew. The Chew: Spanish Seafood Stew (Zarzuela de Mariscos) Gloria Estefan joined Mario Batali in the kitchen on The Chew.The theme of the show was fast, easy, and cheap, and although this recipe isn’t cheap, it’s pretty easy to put together and comes together a lot faster than you would think! 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt. 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