Christmas Seafood Zarzuela (Catalan Fish Stew with Monkfish, Mussels and Prawns)

• 3 tbsp Extra virgin olive oil
• 4 cloves Garlic
• 2 tsp Sweet paprika
• 1 pinch Dried saffron threads
• 150 ml Dry White Wine
• 500 ml Tomato passata
• 400 ml Fish stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 600 g Monkfish, boneless
• 800 g Mussels, fresh
• 300 g Prawns, raw

1. Prepare the seafood: cut the monkfish into large bite-size pieces, scrub the mussels and discard any that stay open when tapped, and peel the prawns if needed. Lightly crush the saffron threads in a small bowl and set aside. Keep everything chilled while you start the base.
2. Warm the olive oil in a large pot over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant but not coloured. Stir in the sweet paprika for 10 seconds so it blooms in the oil.
3. Pour in the dry white wine and simmer for 2 to 3 minutes to reduce slightly. Stir in the tomato passata, fish stock, saffron, fine sea salt and black pepper. Bring to a gentle simmer, then cook for 15 minutes until the broth tastes rounded and aromatic.
4. Add the monkfish and simmer gently for 5 minutes, keeping the heat low so the fish stays tender. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any mussels that do not open.
5. Add the prawns and cook for 2 to 3 minutes until just pink and opaque. Taste and adjust with a little more fine sea salt and black pepper if needed. Serve straight away, spooning plenty of the saffron-tomato broth over the seafood.

Made this recipe? Rate it — a comment is optional.