Light zarzuela fish stew with bread

Ingredients

For 1 serving

• Hake120 g
• Mussels150 g
• Shrimp60 g
• Chopped tomatoes150 g
• Onion0.3
• Bread60 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Paprikato taste
• Saffronto taste
• Parsleyto taste

Contains: gluten, shellfish, fish,

Method

1. Clean the mussels by scraping the shells, pull out the beard and discard any open ones that don't close when tapped. Clean the prawns, removing the heads, shells and dark vein; cut the hake into pieces of about 4 cm. Chop the onion, garlic and parsley.
2. Heat the oil in a wide pan over a medium heat and cook the onion for 5 minutes, until translucent; add the garlic for a minute, then the tomato pulp, paprika, saffron and half a glass of water and simmer for 10 minutes, until the sauce thickens.
3. Lay the hake and mussels in the sauce, cover and cook over a medium heat for 6 minutes, until the mussels have opened and the hake is opaque; discard any mussels that stay closed.
4. Add the prawns and cook for another 2 minutes, until pink.
5. Meanwhile toast the bread for 2–3 minutes, until golden.
6. Scatter with parsley and serve with the toast; no salt is needed, as the seafood is already salty.