Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. The long coastline of Spain, combined with the two archipelagos, the Balearics and the Canaries, ensures that fresh fish and shellfish are ubiquitous elements of the Spanish table. The greater the variety of seafood you add to this dish, the … Bacalao a la Vizcaina (Basque Style Codfish Stew) This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). Discard any unopened clams. Cover the saucepot. Add the stock or … This section showcases only a small number of the dishes that cooks and chefs … 2 cups chopped fennel (1 large bulb) 2 teaspoons kosher salt. 1 teaspoon freshly ground … Spanish Seafood Stew. Spanish Fish Stew is a delicious Mediterranean dish that makes an easy week nigh meal in only one pot and brings all the flavours of Spain. Spanish Romesco Seafood Stew is Spain’s version of the French bouillabaisse and Italy’s cioppino. This chile ranges from 3 – 4 on a heat scale of 1 to 10. Add the thyme, paprika, saffron, salt and pepper. B. Zarzuela de mariscos is an excellent seafood stew from the Catalan coast of northeast Spain. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, smoked paprika, pepper, saffron and cayenne for about 5 minutes or until vegetables start to soften. Add the chorizo, cod and clams. Directions. Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. Serve the seafood mixture over the rice. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Stir in tomato paste; cook for 1 minute. Step 1. In a large soup pot, heat the olive oil. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Cook on medium high for about 2 minutes, stirring constantly to prevent garlic from burning. This Catalan fish stew is said to have originated as a way to use less than perfect seafood, likely the bits that the fishermen couldn’t sell at the market. Spicy chorizo sausages, shrimp, scallops and mussels are swimming in a rich, lightly spicy sauce. Stir in passata, fish broth and bay leaves; bring to simmer. 1 1/2 cups chopped yellow onions (2 small) 2 cups large-diced small white potatoes. The Chew: Spanish Seafood Stew (Zarzuela de Mariscos) Gloria Estefan joined Mario Batali in the kitchen on The Chew.The theme of the show was fast, easy, and cheap, and although this recipe isn’t cheap, it’s pretty easy to put together and comes together a lot faster than you would think! Each serving is topped with broiled Pacific cod. 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