Zarzuella: Seafood Ragout - a Catalan speciality

Zarzuella: Seafood Ragout - a Catalan speciality

Ghislaine Gauby's Zarzuella - a traditional Catalan fish stew

This recipe was given to us by Ghislaine Guaby of Domaine Gauby in the Catalan Roussillon. It's a rich-tasting fish stew that can vary from household to household depending on what the day's catch is and what's in season. It goes perfectly with the Domaine Gauby Calcinaires Blanc.

Ingredients

  • 12ox/300g White fish (e.g. cod, whiting, monkfish) cut into chunks
  • 8oz/200g fresh seafood (e.g. clams, prawns, mussels, squid)
  • 2tbsp tomato purée
  • 6 fresh, ripe tomatoes, chopped
  • 2oz/50g crushed almonds
  • 1 clove garlic, crushed
  • 1 onion, roughly chopped
  • 2tbsp The Society's Olive Oil
  • Salt and freshly ground black pepper
  • A handful of fresh thyme, chopped

Variation: chopped peppers can be added and crushed dried chilli, if liked.

Method

Sauté the onion in the olive oil with crushed garlic until the onion is soft.

Add the tomato purée and the tomatoes and mix with the onions.

Add the seasoning and they thyme

Cover with a tight-fitting lid and leave to simmer for about 20 minutes, until the tomatoes have broken down and become sauce-like.

Meanwhile, put all the white fish into a greased dish and place under a pre-heated grill. Grill gently for a couple of minutes on each side or just until the fish turns opaque. Take care not to burn the fish by over grilling.

Then add the white fish and seafood to the tomato sauce. (If you are using clams or mussels, make sure these a properly scrubbed and cleaned beforehand.) Leave the ingredients to cook together for about 5 minutes, making sure that all the fish and seafood get a nice coating of tomatoes. A few minutes before serving, add the 3oz of the almonds and stir in (if any of the clam or mussel shells have not opened by this time discard them).

Serve with boiled rice and garnish with the remaining almonds.

Serves four

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