Chef's Christmas Recipes - Zarzuela, Plough Inn, Christleton

ZarzuelaA classic Catalan fish dish


16 fresh King prawns – shell on

500g Green Lip Mussels

500g Haddock cut into large pieces

250g Chorizo

500g Fresh tomatoes, peeled and diced

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500 Maris Piper potatoes, par boiled and chopped into large chunks

½ Pint fish stock

1 Large Spanish onion peeled and diced

4 Garlic cloves

1 Shot of brandy

Salt and cracked black pepper for seasoning

Handful of stoneless black olives (optional)

Juice of a freshly squeezed lemon

Saffron to taste

1 Large red pepper cut into 5mm slices

1 Yellow pepper cut into 5mm slices

150 ml of extra virgin olive oil


1. In a large pan sauté the diced onion in the extra Virgin olive oil.

2. Add the Brandy to the pan and cook with the onions to burn of the alcohol.

3. Combine the garlic, red and green peppers, diced tomatoes and chorizo and add to the pan and cook on a medium heat for 5 mins.

4. Then add the haddock pieces, King Prawns, Green Lip Mussels, par boiled potatoes and fish stock and cook for a further 8 mins.

5. Finally, season with salt and pepper to taste, add the lemon juice and the saffron and finish with a flourish of black olives.

Serve with fresh crusty bread of your choice

Plough Lane, Christleton,Chester, Cheshire CH3 7PT01244 336