Poisson Du Jour, Grillé, Poché Ou Poêlé Recipe
Catch of the day grilled, poached or seared Spanish zarzuela, cod, shrimps, sea scallops, mussels, clams, roasted almonds
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Ingredients
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Seafood
Zarzuela Sauce
Garnish
Method
Preparation
Prepare the Zarzuela Sauce
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and red bell pepper, cooking until softened.
Add tomatoes and broth
Add the diced tomato, chicken broth, saffron, paprika, salt, and black pepper. Bring the sauce to a simmer and cook for about 10 minutes.
Cooking Seafood
Cook the seafood
Add the cod, shrimp, scallops, mussels, and clams to the sauce. Cover and cook for an additional 8-10 minutes, or until the seafood is cooked through and the mussels and clams have opened.
Serving
Serve the dish
Serve the seafood hot, garnished with chopped roasted almonds and parsley. Enjoy your Poisson du jour with crusty bread or over rice.
