Zarzuela De Mariscos A La Catalana

Recipe Ingredients

1/2 cup	118ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fresh squid - cleaned, and
		Cut into 1/4" pieces
		Spanish brandy - to taste
1 tablespoon	15ml	Tomato paste
1/2 cup	118ml	Dry white wine
3 cups	711ml	Clam juice or seafood stock
1/2 lb	227g / 8oz	Medium shrimp - peeled, deveined
1/2 lb	227g / 8oz	Fresh sea bass fillets - sliced 1/2" slices
1/2 lb	227g / 8oz	Angler fish fillets - sliced 1/2" slices
1/2 lb	227g / 8oz	Scampi - peeled
1		Clams - scrubbed
1		Mussels - scrubbed, debearded
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1		Loaf crusty bread
		Picada Sauce
2		Garlic cloved - peeled, minced
1/4 cup	23g / 0.8oz	Blanched almonds - roasted
1/4 cup	59ml	Blanched hazelnuts - roasted
1		Fried bread
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/4 cup	59ml	Olive oil - or as needed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until wilted.

Season the squid with salt and pepper. Add to the onions and saute for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

Season the shrimp, fish and scampi with salt and pepper. Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and their tails will curl completely in). Stir in the Picada Sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread.

For the Picada Sauce: Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. (Yields about 1/2 cup)

This recipe yields 4 to 6 servings.

Description:

"{Traditional Catalan Fish Stew}"

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D32) - from the TV FOOD - NETWORK

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