Assorted Fish In Peppery Sauce - (Zarzuela)

Recipe Ingredients

6		Crayfish
12		Prawns
30		Mussels - cleaned
6		Squid - cleaned (small)
12		Two kinds of firm white fish center slices halibut, haddock, sea bass
1/2 cup	118ml	Olive oil
1 cup	62g / 2.2oz	Onion - minced (medium)
3/4 cup	46g / 1.6oz	Canned tomatoes - forced through a sieve
4		Toasted hazelnuts - peeled
3		Garlic cloves - peeled (small)
3 sections		Fresh parsley
10		Absinthe or anise flavored liqueur (or a pinch of aniseed)
1 1/2 cups	355ml	Water - up to 2
1/2 teaspoon	2.5ml	Ground white pepper - or more to taste
		Salt - to taste

Recipe Instructions

Cut squid in rings. Open mussels by shaking them in a pan over moderate heat. Strain juice through a kitchen towel for use in sauce. Wash crayfish and prawns, but do dot peel. Brown onions slowly in olive oil. Increase heat, add tomato, and let it cook 1 minute. Season with pepper.

Add slices of fish with squid cut in rings. Spoon sauce over them and let them cook over a rather hot fire. In a mortar, crush the hazelnuts with the garlic and parsley to a smooth paste (or mix in an electric blender with 1/2 cup water). When the fish has been cooking 4 to 5 minutes, turn it over. Season with salt. Two minutes later, add the strained juice from the mussels, 1 cup cold water, and the prawns and crayfish.

Cook 2 minutes more. Add cooked mussels. Dilute contents of mortar with 1/2 cup water. Add to sauce in pan and stir. Add water if necessary to prevent sauce from sticking to bottom of pan. When the slices of fish are tender, remove them to a warmed serving dish. Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.

Source:
Barbara Norman

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.