Zarzuela de Mariscos

Servings: 4 to 6

Ingredients:

4 servings each of 3 to 4 different types of fish/seafood (for example: a meaty one such as angler or lobster; a flaky fish such as bass or grouper; and a delicate fish, such as hake or sole)
1 lb. mussels (cleaned and scrubbed, steamed open and half shells – discard the other half)
1 lb. clams (cleaned and scrubbed, steamed open and half shells – discard the other half but retain the liquid by straining)
8 jumbo shrimp (deveined and cleaned)
¼ cup olive oil
1 large onion minced
1 scallion minced
2 small red, green or yellow bell peppers diced
3-5 cloves garlic minced
3 large tomatoes, peeled, seeded and finely chopped
½ cup blanched and toasted almonds (place in food processor, if purchased toasted)
1 bay leaf
2 to 3 tablespoons parsley
Pinch of saffron
Dash of cayenne
Salt and pepper to taste
¼ cup sherry or white wine
¼ cup brandy or rum
3 cups water or stock
Lemon wedges on the side when served

Directions:
1. Clean and prepare your fish and shellfish as directed above. Set aside.
2. Heat the olive oil in a large pot over medium-high flame. Add the onions, scallions, peppers and garlic and sauté until onion turns translucent, 4-5 minutes.
3. Stir in the tomatoes, ground almonds, bay leaf, saffron, cayenne, and salt and pepper. Bring to a boil and simmer for about 10 minutes and boil off some of the liquid.
4. Add the wine, brandy, etc. and simmer to reduce the liquid approximately in half. Add the water or stock and parsley. Bring to a boil, reduce heat to low and simmer for 10 more minutes.
5. Place in the fish and seafood. Cover with a lid and simmer for 10-15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning to taste.
6. Serve with warm bread and a wine with a definite citrus undertone, such as a Chardonnay.

Recipe and photo courtesy of Hispanic Kitchen member Veronica Shine


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