Eastern Arabian Seafood Stew

Ingredients

In this Eastern Arabian adaptation of the Spanish Zarzuela de mariscos, we incorporate traditional Eastern Arabian spices and flavors to create a unique fusion dish. The original Spanish dish typically includes ingredients like chorizo and paprika, which we replace with Eastern Arabian spices like cumin, coriander, and saffron. Additionally, we infuse the stew with the aromatic flavors of the Arabian region, giving it a distinct taste that sets it apart from the original. We alse have the original recipe for Zarzuela de mariscos, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels) 500g (1.1 lb) mixed seafood (shrimp, fish fillets, mussels)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced red and green bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle the ground cumin, ground coriander, ground turmeric, and saffron threads over the vegetables. Stir well to coat the vegetables with the spices.
4. 4.
   Add the mixed seafood to the pot and cook for a couple of minutes until they start to turn opaque.
5. 5.
   Pour in the canned diced tomatoes and fish or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a simmer and let it cook for about 15-20 minutes, or until the seafood is fully cooked and tender.
7. 7.
   Serve the Eastern Arabian Seafood Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the stew. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and opaque.

Tips & Tricks

• For an extra kick of spice, add a pinch of chili flakes or a chopped chili pepper to the stew.
• Serve the Eastern Arabian Seafood Stew with warm Arabic bread or rice for a complete and satisfying meal.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the broth.

Serving advice

Serve the Eastern Arabian Seafood Stew in individual bowls, garnished with fresh cilantro. Accompany it with Arabic bread or rice to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, sprinkle some additional saffron threads on top of the stew before serving. The vibrant red color of the stew, combined with the golden saffron threads, will make it visually appealing.