For ➍1 onion, minced
10 cl olive oil
50 g bacon, chopped
10 almonds, crushed
500 g tomatoes, peeled, seeded & cut in chunks
200 g red peppers, peeled, seeded & cut into strips
4 cloves of garlic, chopped
a dash of saffron
1 leave of laurel
20 cl dry white wine
juice of ½ lemon
900 g of fish, mixed & cut in chunks*
150 g octopus rings**
100 g large prawns (gambas), boiled
100 g mussels, boiled or steamed
1 tbs parsley
salt & pepper
4 tbs of cognac, Spanish brandy or dry sherry
In a deep, iron-cast pan fry the onion in 5 cl olive oil. Add bacon, almonds, chopped tomatoes and peppers, garlic, saffron, laurel and salt & pepper. Simmer for 15 m.
Add the rest of the olive oil. Add white wine, lemon juice, fish chunks and octopus rings. Stew gently for 8 m. Add mussels and prawns. Simmer for another 2 m. Add the cognac. Sprinkle parsley on top when done.
Serve with fresh bread, sprinkled with olive oil.
*Try to have at least 3 kinds of (firm) fish.
**Optionally discard the octopus. Replace with more fish or mussels.
***You could alternatively use chicken instead.
The zarzuela is also a very popular musical entertainment, with easy melodies and strong characters.
Illustration taken from a Spanish postal stamp series on the Masters of Zarzuela.
