FoodHopp

Name: Authentic Sarsuela de Peix from Andorra
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Andorra
Ingredients: 1 lb monkfish fillets, cut into 1-inch chunks; 12 large prawns, peeled and deveined (tails left on); 1 lb fresh mussels, scrubbed and debearded; 3 tablespoons extra virgin olive oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 red bell pepper, diced; 1 (14.5 oz) can diced tomatoes or 4 fresh ripe tomatoes, chopped; 1 cup dry white wine; 1 cup fish stock or seafood broth; 1/2 teaspoon saffron threads, crumbled; 1 teaspoon smoked paprika (pimentón); 1 bay leaf; 1/2 teaspoon dried oregano; Salt and freshly ground black pepper, to taste; 1/4 cup fresh parsley, chopped (for garnish); Lemon wedges, for serving

Sarsuela de Peix

Andorra

Parroquia d'Escaldes-Engordany

A Catalan-style fish stew with monkfish, prawns, and mussels in a tomato and wine broth.

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