Zarzuelo De Mariscos (Spicy Shellfish Stews)

Recipe Ingredients

1/4 cup	59ml	Pure Spanish olive oil
3		Garlic - finely
1		Onion - finely chopped (medium)
1		Green bell pepper - seeded (medium)
		Finely chopped
1/4 cup	36g / 1.3oz	Finely chopped smoked ham
1 cup	62g / 2.2oz	Drained and chopped canned - whole tomatoes
1		Bay leaf
1/4 cup	59ml	Drained pimientos - finely
1/4 teaspoon	1.3ml	Dried oregano
1 lb	454g / 16oz	Swordfish steak - skinned
		Cut into chunks
1/4 cup	59ml	Dry sherry
1/4 cup	59ml	Dry white wine
2 cups	474ml	Fish stock - (see, cuba03.Txt), clam juice
		Water
2 teaspoons	10ml	Salt
1/4 teaspoon	1.3ml	Powdered saffron or 3 to 4 - saffron threads, cru
12		Mussels - scrubbed under
		Running water - debearded

Recipe Instructions

Soak mussels 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

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.)

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

Source:
GRILLIN' AND CHILEN' SHOW #GR3635

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