Covered: Seafood, Spain, restaurants
MURILLO’S Zarzuela de Mariscos by Simon Soleto, serves 4 1 x Bay leaf (fresh or dry) ½ Small cup of olive oil 1 x Large onion finely diced 4 x Garlic cloves finely diced 1 x Medium-sized red pepper 2oz Chopped Serrano ham 2 x Large ripe tomatoes (Skinned and de-seeded) or ¾ of a tin of chopped tomatoes ½ Teaspoon of saffron strands or 1/8 of Saffron powder 2 x Teaspoons of salt (or to taste) ½ Teaspoon of black pepper (or to taste) ½ small cup of flour 150ml Dry white wine 400ml Fish stock or water Juice of ½ Lemon 12 x Large clams (well scrubbed and rinsed) 12 x Large mussels (Again well scrubbed and rinsed, also remove all beards that are attached) 4 x Jumbo prawns (With or without shell, this is optional) 1lb Cleaned scallops 1 ½lb Squid cleaned and cut into rings 400g Cod cut into 4 large chunks 400g Halibut, coley or haddock cut into 4 large chunks. In a large cast iron pan or a flame-proof casserole dish, add olive oil. Once hot, sweat off the onions, peppers and garlic, stirring continuously for 1-3 minutes, until wilted. Then add the chopped tomatoes and a couple of drops of water and simmer for 3-4 minutes until the oil rises to the top. Remove from heat (this is now a sofrito for the base of the sauce). In a frying pan add a tablespoon of olive oil and brown the Serrano ham lightly on a medium-to-high heat. Once golden brown, remove from pan and keep to one side until later. Lightly dust the cod and other white fish with flour and lightly season with salt and pepper, then seal (in the same frying pan used for the ham) on a low-to-medium heat and cook until golden brown all over, then remove from pan. Now bring the sofrito back onto the stove. Once heated, add the fish stock or water (this is a choice of taste, water is sufficient as the fish added will bring the flavour, however for those who prefer a stronger taste, fish stock is recommended). Also at this point add the bay leaf, saffron and Serrano ham. Bring the stock to the boil and simmer for 5 minutes to reduce slightly, then add the wine and juice of a lemon, and simmer for 10 minutes. Now add the cod and white fish of choice, simmer for a further 2 minutes and add the mussels, squid and clams, and place a lid on the pan. Bring to the boil and simmer for a further 5 minutes. Remove lid and discard any mussels and clams that haven’t opened. Now add the 4 jumbo prawns and cook until pink, then season with salt and pepper. Finally, add the scallops and place the lid back on, simmer for a further 2-3 minutes. Remove from heat and serve in large bowls, garnished with lemon.
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