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Zarzuela de Pescado y Mariscos - Forno Bravo Forum: The Wood-Fired Oven Community



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You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Zarzuela de Pescado y Mariscos

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  • Zarzuela de Pescado y Mariscos

    I had this for the first time this week....very tasty!

    Maria’s Valenciano Seafood Stew

    8 Large pieces of fleshy white fish (Rape was used here, about 2 pounds)
    Shellfish (~ 1 cup of small clams and 15 medium shrimp, head on)
    2 cups of tomatoes
    White wine, about ½ a bottle
    2 cups Bread pieces (like large croutons)
    Olive oil
    1 head of Garlic
    ½ cup Toasted almonds (or fried)

    Prepare ahead of time:

    Fry bread pieces in olive oil until well browned
    Toast or Fry Almonds
    One head of garlic cloves, cleaned

    Skin and grate the tomatoes when ready to start


    Use a large flat non-stick pan that can be covered later.

    Fry the tomato in a large flat pan until reduced to a thickened sauce

    Take bread, almonds, garlic, parsley and a pinch of salt
    Blend together (use a boat motor) until mixed well but still a coarse mixture
    Add this to the tomatoes and stir in.
    Add white wine, stirring in a few times

    Now add the fish pieces and turn to coat them. Now let the mixture simmer.
    Cover and let cook for about 10 minutes, turning at least once.
    Add the clams and shrimp, and cook for another 8 minutes, covered

    Serves 6 - 8
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Zarzuela de Pescado y Mariscos


    Didn't want to step on your thread, but this link for Easter lamb might be of interest. Notice it says to heat your oven to "full whack." Not a problem in WFO land: Jamie Oliver's Incredible Roasted Lamb : Book Guide : Special Guides : Lifestyle : Sympatico / MSN .

    "Made are tools, and born are hands"--William Blake, 1757-1827


    • #3
      Re: Zarzuela de Pescado y Mariscos

      Sounds tasty. Really tasty. Good recipe. I'll try that one someday.

      Someday I'll post my recipe for mussels, translated from a Sicilian cook. They are awesome when you get them just right, and a nicely baked bread dipped in the juice is heavenly. You're recipe sounds similar somehow.
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



      • #4
        Re: Zarzuela de Pescado y Mariscos

        Full whack - no problem. Turn down immediately to 325f, not so easy.

        I start lamb at 450, and let it go until it's brown on the outside, about 80-90 minutes, but then I like lamb pink on the inside. If you want lamb the way my mother cooked it you want to start it lower and cook it longer. I think that's a sad thing to do to a good leg of lamb.
        My geodesic oven project: part 1, part 2


        • #5
          Re: Zarzuela de Pescado y Mariscos

          We may be brothers dmun. My mom did the same thing to lamb. Veggies were boiled to mush. I use a meat thermometer in my meats to get them just right. Sometimes, they still get too done for my taste after the 5 -10 min. rest. It's hard to guage, but the thermometer gets me a heck of a lot closer. Lamb - cooked medium, mint jelly and lots of garlic, rosemary makes my eyes roll back in my head everytime.

          This is my 999th post. I think I'm done here for awhile. You all have been a great source of inspiration to me, and a great pass-time over the last 6 months. I think I'm done posting till I have the pizzaiolo skills with the oven to claim the name implied with the title. Ciao a tutti! Boun appetito! Buona fortuna! (especially Hendo)_
          Last edited by gjbingham; 03-20-2008, 08:53 PM.
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



          • #6
            Re: Zarzuela de Pescado y Mariscos

            999 posts George! For the record that's 5.66 posts per day....that's probably a record that will stand a long time for anyone reaching Pizziaolo status.

            ....but you're FB addicted George and will be back sooner than you think!!

            thanks for all the contributions!

            sigpicTiempo para guzarlos..... ...enjoy every sandwich!


            • #7
              Re: Zarzuela de Pescado y Mariscos

              CJ, we ordered a cochinillo for Easter this year, I'll post that later....Lamb leg is a good buy here, 8 euros a kilo...we're doing thick chops cut from the leg tonight. (Chuletas de Cordero)

              George, we had mussels as an appetizer before the stew. No liquid added, just the mussels and as they open they give up the seawater which makes a heavenly liquid to dip the bread in! We usually use some white wine to help steam but apparently not needed....don't overcook them.
              sigpicTiempo para guzarlos..... ...enjoy every sandwich!