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Zarzuela de Pescado | Catalan Fish Stew
(0)
45 min
Under an hour
Knuspr-Küche
Die Zarzuela de Pescado ist ein legendärer Klassiker der katalanischen Küste: Feine Goldbrassenfilets garen sanft in einem aromatischen Sud aus sonnengereiften Tomaten, Weißwein und edlem Safran. Das Geheimnis dieses traditionsreichen Pfannengerichts liegt in der Picada – einer feinen Paste aus gerösteten Mandeln, Knoblauch und frischer Petersilie, die der Sauce ihre samtige Bindung verleiht.
Ingredients
Preparation method
Preparation & Picada
Rinse the sea bream fillets under cold water, pat dry, cut into bite-sized pieces, and season lightly with salt and pepper.
Finely dice the onion. Chop two garlic cloves for the sauce. Grind the remaining two garlic cloves with the blanched almonds, half of the parsley, and the saffron in a mortar or blender into a fine seasoning paste (picada).
Cooking & Braising
Heat 2 tbsp olive oil in a wide pan. Sear the fish fillet pieces skin-side down for 2 minutes over high heat, turn over, fry for another 1 minute, and remove.
Chef's tip
The traditional picada made of almonds and saffron gives the Catalan sauce its rich flavor and velvety texture without any added starch.
A crisp, dry Spanish white wine such as Verdejo or Albariño pairs wonderfully with this dish.
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