Zarzuela

1.

Remove the shrimp from the shell and remove the intestines. Wash the mussels and prawns. Discard open mussels. Peel the onions and garlic. Dice the onions, cut the garlic into thin slices.

2.

Clean, wash and dice the peppers. Scald tomatoes, rinse in cold water and peel them. Quarter, core and dice tomatoes. Sauté the garlic, onions and peppers in the hot oil. Dissolve saffron in 1 teaspoon of hot water.

3.

Add with almonds, bay leaves and lemon juice. Deglaze with 1 liter of water and bring to the boil. Wash the cod fillet, cut into bite-sized pieces and season with salt. Add the cod fillet and mussels to the stew and cover and leave to stand over low heat for 5-10 minutes.

4.

Wash and roughly chop the parsley. Add the diced tomatoes and prawns to the stew and leave to stand for another 5 minutes. Season to taste with white wine, salt and pepper. Wash, chop and sprinkle the parsley.

5.

Fresh white bread tastes good with it.