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Home : Recipes : Spanish Fish Stew with Monkfish

Spanish Fish Stew with Monkfish

This flavorful fish stew contains mussels, monkfish, langoustines, and prawns, and you only need to serve it with bread. In Spain, this dish is called Zarzuela. All our recipes are sourced from godfisk.no

Photo: Alf Børjesson

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Serve with

Method

  • Scrub the mussels and check that they are tightly closed or close when tapped. Discard any shells that do not close.
  • Cut the monkfish into portions and clean the langoustines.
  • Coarsely chop the onion, finely chop the chili, and sauté in olive oil over medium heat until the onion is soft, about 5 minutes.
  • Add canned tomatoes and let everything simmer for 1-2 minutes.
  • Pour in water and let it simmer gently for 4-5 minutes.
  • Add the mussels and monkfish to the sauce and simmer until everything is cooked through and the mussels have opened.
  • Season with salt and pepper to taste.
  • Add the prawns to the soup.
  • Lightly toast hazelnuts in a dry frying pan, then finely crush in a mortar or quick blender with garlic, anise seeds, and parsley.
  • Add a little water to the mixture to form a purée.
  • Gently stir the mixture into the dish and season with salt and pepper if needed.
  • Serve the stew with bread on the side.

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