Fish and Seafood Sarsuela
⏳ Time
30 minutes
🥕 Ingredients
27
🍽️ Servings
6
Description
The main ingredients for sarsuela include monkfish, sea bass, squid, Norwegian lobsters, shrimp, mussels, and other shellfish, as well as small fish. Monkfish is essential, while the rest can be substituted with dorado, scorpion fish, eel, and other bottom-dwelling fish with firm, lean meat.
Ingredients
- Clams (Vongole) - 12 pieces
- Monkfish tail - 2 lbs
- Sea Bass - 28.2 oz
- Squid - 2 pieces
- Shrimp - 6 pieces
- Pasta shells - 8 pieces
- Orange Bell Peppers - 0.3 pieces
- Onion - 1½ pieces
- Celery salt - 1 piece
- Paprika - 1 teaspoon
- Dry White Wine - 7 fl oz
- Bay leaf - 2 pieces
- Parsley - 1 bunch
- Carrot - 1 piece
- White Part of Leek - ½ piece
- Olive Oil - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Peeled chestnuts - 0 oz
- Dried Chili Pepper - 4 pieces
- Garlic - 5 cloves
- French Baguette - 3 pieces
- Chopped Sage Leaves - 0.3 cups
- Saffron - ½ teaspoon
- Small Fish - 2 lbs
- Lobster tails - 4 pieces
- Tomatoes - 2 pieces
Step by Step guide
Step 1
Broth. In a large pot, I loaded the small fish as is — without cleaning. In Spain, various small fish are sold specifically for broths under the general name morralla.
Step 2
I filleted the sea bass and monkfish. I sent the bones, head, fins, and skin to the pot with the small fish, added 3 liters of water, chopped leek, carrot, a head of onion, celery, added a bunch of parsley and bay leaves, and salt.
Step 3
I boiled the fish with vegetables for about 1 hour over medium heat. Then I strained the finished broth through a fine sieve. I froze the excess for future paella.
Step 4
Pica. I soaked the ñora peppers in boiling water. Over low heat, I toasted pieces of baguette until golden brown, and there I softened the garlic cloves without letting them burn.
Step 5
From the inside of the soaked peppers, I scraped out the flesh, mixed it in a mortar with the already crushed almonds, garlic, and bread. I added a handful of chopped parsley and saffron. I diligently pounded it into a homogeneous mixture. I poured in a little fish broth to make it easier to mix the contents of the mortar.
Step 6
Sofrito. I washed and sliced two medium-sized squid into rings, and in a wide, deep clay pan over medium heat, I sautéed them on each side until golden, no longer. I set them aside.
Step 7
Next, I sautéed the shrimp and lobsters. Very quickly, for 20 seconds on each side. The shellfish should be dry and at room temperature. Set aside.
Step 8
Then in the pan, I softened the chopped onion and bell pepper. I added grated tomato (without skin), paprika, and bay leaves, and simmered over low heat for 7 minutes. Meanwhile, on a neighboring burner, I evaporated the alcohol from the wine for at least 5 minutes after boiling. I poured the wine into the pan with the vegetables and simmered for another 10 minutes over low heat.
Step 9
Sarsuela. I added large pieces of monkfish and sea bass to the sofrito, over medium heat. I sautéed the fish for a couple of minutes.
Step 10
Then I added the shrimp and lobsters, shellfish, poured in the broth up to the top edge of the contents of the pan, and seasoned with salt and pepper (optional).
Step 11
Immediately, I scattered the pica on top, covered with a lid, reduced the heat, and shaking the pan without stirring the contents, I simmered until the shells of the shellfish opened. Right after, the dish can be placed in the oven under a hot grill for 1–2 minutes to 'dry' the surface of the sarsuela. But do not overdo it — dry shrimp and shellfish are inedible.
Step 12
Serve the fish and seafood sarsuela immediately. However, I liked it better cold, the next day.
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