Zarzuela fish stew
In a large saucepan brown the following separately:
75 gm chopped onion.
75 gm chopped celery.
75 gm chopped leek.
75 gm chopped fennel.
Then simmer for least 10 minutes with the following:
1.5 litres lobster and / or scrimp stock.
200 gm chopped canned tomatoes.
1 diced red or yellow capsicum.
2 strips orange zest.
2 tablespoons tomato paste.
Juice ½ orange.
3 clove smashed garlic.
¼ teaspoon chilli flakes or ½ teaspoon jerk paste.
1 sprig thyme.
1 bay leaf.
A pinch of saffron strands.
If desired remove peel and blend in the food processor.
If desired strain.
Reheat.
Then lightly poach the following in the stock:
Four servings seafood.
A few splashes light soy sauce.
A few splashes brandy.
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To make the seafood stock in a stock pot simmer the following for at least ¼ hour:
2.5 litres water.
1 kg total of charred crayfish bodies lobster bodies and / or prawn shells.
1 chopped onion.
½ fennel bulb.
100 gm chopped celery.
100 gm chopped carrot.
25 gm button mushrooms.
1 sprig thyme.
Strain.
