lanzó

Lanzó is a traditional dish originating from the region of Galicia in northwestern Spain. It is a type of stew that highlights local ingredients and culinary techniques passed down through generations. The dish typically features a combination of fresh seafood, local vegetables, and savory seasonings, reflecting the maritime influence of the Galician coast.

The core ingredients of lanzó often include a variety of fish and shellfish, such as mussels, clams, cod, and shrimp, which are cooked together in a broth made from fish stock, garlic, onions, and herbs. Vegetables like potatoes, leeks, and tomatoes are also common additions, contributing to the dish’s rich flavor and hearty texture. Some variations incorporate chorizo or other cured meats for added depth.

Preparation involves layering the ingredients in a large pot, allowing flavors to meld as the seafood and vegetables cook gently. The dish is traditionally served hot, accompanied by crusty bread or local flatbreads to absorb its flavorful broth.

Lanzó is celebrated not only for its rustic taste but also for its cultural significance within Galicia. It symbolizes regional identity and the community’s reliance on sustainable fishing practices. The dish is often enjoyed during festivals, family gatherings, and special occasions, emphasizing communal sharing and regional pride.

While recipes may vary across different households, lanzó remains a representation of Galician culinary heritage. Its simple yet flavorful combination underscores the importance of local ingredients and traditional cooking methods in fostering a sense of regional identity and sustainable food culture.