A Taste of La Punta del Hidalgo: Traditional Fish Zarzuela Recipe
As La Punta del Hidalgo celebrates its maritime festival, there’s no better dish to highlight the occasion than a classic fish zarzuela. This traditional stew, commonly found in coastal areas, features a variety of freshly caught fish and seafood, making it perfect for the season.
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Ingredients:
- 12 pieces of fish (hake, monkfish, and snapper)
- 1 large squid
- 4 prawns
- 4 langoustines
- 8 mussels
- 12 clams
- White wine
- Fish stock
- 1 onion
- 1 tomato
- Flour
- Olive oil
For the paste:
- Garlic, almonds
- Parsley and saffron
Method:
- Dust the fish in flour and fry briefly in hot oil until firm, then set aside.
- In the same pan, add the seafood and flambé with white wine, then reserve.
- Prepare a sofrito with onion and tomato in a pot. Once ready, add the fish and seafood, covering with fish stock.
- Bring to a boil, then incorporate the prepared paste. Let it simmer for about 15 minutes, adjusting the salt as needed.
Serve fresh for a truly local experience.
