Monkfish and seafood zarzuela

Have the fishmonger prepare the monkfish, keeping the cleaned head and backbone for stock. Cut the flesh into medallions and keep chilled. Wash and chop the parsley. Put the fish trimmings in a pot with the water and 5 g of parsley. Bring to a simmer, skim and cook for 20 minutes. Strain finely and measure 500 ml of cooked stock.

Rinse the clams. Scrub and debeard the mussels. Discard broken shells and any that do not close when gently tapped. Put the shellfish in a saucepan with 120 ml of wine. Cover and heat for about 5 minutes, until open. Lift out and strain the cooking juices. Discard any shellfish that remain shut.

Pat the monkfish dry and season with pepper. Heat 15 ml of oil in a wide casserole. Briefly brown the medallions on both sides without cooking through, then remove. Add 15 ml of oil and colour both types of prawns. Remove them too.

Peel and chop the spring onion and garlic. Remove the ñora stem and seeds, then chop. Chop the tomatoes. Add the remaining 30 ml of oil to the casserole. Soften the onion for 8 minutes. Add 1 garlic clove, the ñora and tomatoes and reduce for 5 minutes. Add the brandy and boil for 3 minutes. Pound the almonds with 1 reserved garlic clove and the remaining 5 g of parsley.

Add the squid rings, the remaining 120 ml of wine, measured stock and strained shellfish juices. Simmer for 10 minutes. Return the monkfish to the sauce and cook for 5 more minutes, until opaque and flaking easily.

Return the prawns and shellfish to the casserole. Stir in the picada and simmer gently for 3 minutes, until the prawns are opaque through the centre and the shellfish hot. Taste before adding the optional salt.