Zarzuelo De Mariscos (spicy Shellfish Stews)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Catalan | Archived, Cuba, Seafood, Soups/stews, Update | 6 | Servings |
INGREDIENTS
| 1/4 | c | Pure Spanish olive oil |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 1 | Onion, finely chopped | |
| 1 | Green bell pepper, seeded | |
| and finely chopped | ||
| 1/4 | c | Finely chopped smoked ham |
| 1 | c | Drained and chopped canned |
| whole tomatoes | ||
| 1 | Bay leaf | |
| 1/4 | c | Drained pimientos, finely |
| chopped | ||
| 1/4 | t | Dried oregano |
| 1 | lb | Swordfish steak, skinned |
| and cut into chunks | ||
| 1/4 | c | Dry sherry |
| 1/4 | c | Dry white wine |
| 2 | c | Fish stock, see |
| CUBA03.TXT clam juice | ||
| or water | ||
| 2 | t | Salt |
| 1/4 | t | Powdered saffron or 3 to 4 |
| saffron threads crushed | ||
| 12 | Mussels, scrubbed under | |
| cold running water | ||
| debearded and |
INSTRUCTIONS
soaked 10 minutes in lightly salted water to cover by several inches (if mussels disgorge considerable sand, repeat the soaking process) 12 clams scrubbed under cold, running water and soaked 30 minutes in lightly salted water to cover by several inches (if clams disgorge considerable sand, repeat the soaking process), optional 3 raw lobster tails, shelled and cut into thirds 12 large raw shrimp, shelled and deveined, with the tails left on 12 raw sea scallops, cut in half, or 24 bay scallops 1/2 pound fresh lump crabmeat, picked over for cartilage 3 tablespoons finely minced fresh parsley Lime or lemon wedges for garnish 1. In a large, heavy saucepan, heat the oil until fragrant over low heat, then add the garlic, onion, bell pepper, and ham, and cook, stirring, for several minutes, until the onion is tender. Add the tomatoes, bay leaf, pimientos, and oregano, and cook until the mixture has thickened, 10 to 15 minutes. (Can be made ahead up to this point and refrigerated. Reheat to continue with the recipe.) 2. Add the swordfish, sherry, wine, stock, salt, and saffron, stir to blend, and bring to a boil, uncovered, over high heat. Add the mussels and clams, reduce the heat to medium, cover, and cook 6 to 8 minutes. Then add the lobster, shrimp, scallops, and crabmeat, and cook, covered, 5 minutes. Remove and discard any mussels or clams that do not open, correct the seasonings, transfer the stew to a serving bowl, and serve hot, garnished with minced parsley and lime wedges and accompanied by Arroz Amarillo (see CUBA07.TXT). Makes 6 To 8 ServingsSubj: Langosta a la Catalana ZARZUELO DE MARISCOS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 13
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 1243.6mg
Potassium: 563.2mg
Carbohydrates: 10.9g
Fiber: 4.2g
Sugar: 3.5g
Protein: 5.8g