Zarzuela of fish and seafood

Broth. I loaded small fish into a large pot without cleaning them. In Spain, various small sea fish are sold for broths under the general name morralla.

I filleted the perch and the monkfish. I put the bones, head, fins, and skin into a pot with small pieces, added 3 liters of water, chopped leek, carrot, onion, celery, added a bunch of parsley and bay leaf, and salt.

I boiled the fish with vegetables for about 1 hour over medium heat. Then I strained the finished broth through a fine sieve. I froze the excess for future paella.

Picada. I soaked ñora peppers in boiling water. I toasted pieces of baguette over low heat until golden, and softened garlic cloves there without letting them burn.

I scraped the flesh from the inside of the soaked peppers and mixed it in a mortar with crushed almonds, garlic, and bread. I added a handful of chopped parsley and saffron. I diligently pounded everything into a homogeneous mixture. I poured in a little fish broth to make it easier to mix the contents of the mortar.

I washed two medium-sized squids, cut them into rings, and fried them in a wide and deep clay pan over medium heat until golden brown on each side, then set aside.

I sautéed the shrimp and lobsters. Very quickly, 20 seconds on each side. The shellfish should be dry and at room temperature. Set aside.

Next, I softened chopped onion and bell pepper in the pan. I added grated tomato (without skin), paprika, and bay leaf, and simmered on low heat for 7 minutes. Meanwhile, I evaporated the alcohol from the wine on the adjacent burner for at least 5 minutes after boiling. I poured the wine into the pan with the vegetables and simmered on low heat for another 10 minutes.

Sarsuela. I added large pieces of monkfish and bass to the sofrito, medium heat. I fried the fish for a couple of minutes.

Then added shrimp and lobsters, mollusks, poured broth to the top edge of the pan's contents, salted, and peppered (optional).

I scattered the picado on top, covered it with a lid, reduced the heat, and shook the pan without stirring until the shells of the mollusks opened. Immediately after, the container can be placed under a hot grill in the oven for 1-2 minutes to 'dry' the surface of the sarzuela. But don't overdo it — dry shrimp and mollusks are inedible.

Serve the fish and seafood zarzuela immediately. But I liked it more cold, the next day.