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Why this Mediterranean Seafood Stew may be the best seafood stew on Earth ……… 🙂
Quite obviously, this Seafood Stew bears a close family resemblance to France’s Bouillabaisse and Spain’s Zarzuela de Mariscos, both of which are known all over the Globe and are considered by many in the know as the best of the best.
This shouldn’t come as a surprise at all.
The Catalan coast of Spain, where the Zarzuela de Mariscos calls home, borders the Mediterranean coast of France. (Barcelona is a mere 500 km from Marseilles). Both Spain’s Zarzuela de Mariscos, as well as France’s/Marseille’s Bouillabaisse are profiting from an abundance of seafood treasures available in and around the Mediterranean coast of this area.
They’re practically neighbors, and they’ve been making fisherman’s stews out of fish and other seafood that comes from the same sea for hundredths, if not thousands, of years. (The fish-only version is called Zarzuela de Pescado ). They both have their own rules, ingredients and accompaniments, most notably the ground almonds in the Zarzuela of Spain and the baguette with rouille with the Bouillabaisse of France. However, todays stew has added white beans and potatoes, which turn this fish stew into a full, satisfying meal which leaves nothing to be desired.
The Best seafood stew on Earth ? – maybe sometimes, depending what you crave in that particular moment.
ONE of the three Best Seafood Stews on Earth ? – ab-so-lutely 🙂
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Bon Appétit ! Life is Good !
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Click here for more Stew on ChefsOpinion
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Click here for more Seafood on ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- large shrimp, small shrimp, squid, mussels, flounder, cooked octopus and clams, total of 2.5 lbs
- saute 1 ea large, julienned onion, 2 ea chorizo and 5 ea anchovy fillets in 1/3 cup EVO
- when the onions are translucent and the anchovies have desintegrated, add 2 cup white wine, 2 cup ( 1 small bottle) of clam juice, 1 ea finely sliced chili and and 1.5 qt of water, bring to a simmer
- add 2 ea medium sized potatoes cut into cubes, simmer until potatoes are nearly soft, add 1/2 cup tomato paste, 1 tblsp garlic paste, 1 tblsp thyme, 1 tblsp oregano, salt, pepper to taste
- add 16 ozchopped tomatoes with their juice
- add 16 oz cooked cannellini beans, bring back to a simmer
- add the seafood, simmer one minute only, remove from heat, add 2 tblsp chopped cilantro, check/adjust seasoning, serve with sour dough or other rustic bread ; serves 8 appetizer or 4 main courses
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
- Mediterranean Seafood Stew
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Definitely right up my alley 🙂
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For our area it would cost a small fortune to get these ingredients together, but it should would be a tasty dish.
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Anneli,
In Miami 1 lb of cod is nearly $10.00, 1 lb 116-20 shrimp $ 28.00.
Not cheap either 😦
But, once in a while…….. 🙂
Life is (Good) Expensive !
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It shouldn’t cost that much, especially when I know how little the fishermen get paid.
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BASES LOADED HANS COMES UP TO BAT …..GRAND SLAM AGAIN HANS
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Funny 🙂
Cheers !
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