Spanish Seafood Soup (Zarzuela)

Something Extra
Winter 2012

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Explore the different flavors of Winter with recipes from our latest edition of Something Extra!


Spanish Seafood Soup (Zarzuela)

Spanish Seafood Soup (Zarzuela)
2 tbsp. olive oil
2 cloves garlic
1 large onion
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 (3- oz.) package prosciutto (in our Deli), coarsely chopped
1 (32- oz.) container chicken stock
1 (14.5- oz.) can Raley's Fire Roasted Diced Tomatoes
1/2 cup white wine
1/2 cup Raley's Slivered Almonds, finely ground
12 large shrimp, peeled and deveined
6 clams, rinsed
6 mussels, rinsed
3 crab legs or Dungeness crab, broken into large pieces
1 cod, tilapia or other white fish fillet, cubed
Chopped fresh parsley and lemon wedges

Serve with a crusty baguette for dipping into this delicious soup.

Prep: 30 minutes, Cook: 45 to 50 minutes, Serves: 6

Heat oil in a large pot over medium heat. Add garlic and onion; cook and stir for 5 minutes. Add bell peppers and prosciutto to pot; cook for 5 minutes more, stirring frequently, to lightly brown prosciutto.

2. Add stock, tomatoes, wine and almonds and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir in seafood and cook, uncovered, for 5 to 10 minutes or until seafood is cooked, being careful to not overcook. Season with parsley and serve with lemon wedges.

Nutritional Information:
306 calories, 34 g protein, 11 g total fat, 12 g carbohydrate, 3 g fiber, 5 g sugar, 91 mg cholesterol, 1625 mg sodium, 7 points


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