#seafood #christmas #recipes
In this video I explain how to make a Fish and Seafood Casserole or Zarzuela, which has a few touches to enhance the flavor, such as flambéing with brandy, chopped almonds and parsley, and sealing the shellfish. We have used fresh boneless sea bass loins, although you can use any other fish such as hake, whiting, monkfish or salmon. This traditional dish is made from start to finish based on a quick fish broth with the head and bone of the fish used in the recipe, as well as a classic onion and tomato-based sauce. The fish and shellfish zarzuela is served piping hot as a starter on a special menu. Undoubtedly a dish with exquisite flavor. If we want to include a first course in our festive menu, surely with this fish casserole we will succeed. I hope you try to make the recipe and enjoy it as much as we do.
FISH AND SEAFOOD CASSEROLE (Ingredients for 4 people):
-1 Meager clean loins or slices
-8 Prawns
-300 grams of squid
-500 grams of mussels
-1 Onion and a Half Fresh
-2 Ripe Tomatoes
-1 Teaspoon of Sweet Paprika
-1 bay leaf
-50 grams of Brandy
-1 Glass of White Wine
-2 Glasses of Fish Broth
-4 or 5 Tablespoons of Extra Virgin Olive Oil
-Pepper and salt to taste
(For the Broth):
-Head and Spine of the Corvina
-Half Fresh Onion
-1 Bouquet of Fresh Parsley
(For the Picada)
-2 Garlic
-50 Grs of Raw Almonds
-Fresh parsley
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If you have any questions or want to comment on this Fish and Seafood recipe, you can do so right here, and I will be happy to answer you.
Thanks for watching the video. Bon Profit¡¡¡
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