Recipe from inmamaskitchen.com

logo  
in mamas kitchen dot com©
home mothers recipes food is art seasons membership
submit your recipes, click here     
breakfast bread soup main veggies dessert

Spanish Zarzuela de Mariscos - Spanish Shellfish and Seafood Stew

  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeded and finely chopped
  • 1/4 cup finely chopped serrano ham
  • 1 cup drained and chopped canned whole tomatoes
  • 1 bay leaf
  • 1/4 cup drained pimientos, finely -chopped
  • 1/4 teaspoon dried oregano
  • 1 pound swordfish steak, skin removed, and cut into chunks
  • 1/2 cup dry white wine
  • 2 cups fish stock
  • 2 teaspoons salt or to taste
  • 3 to 4 saffron threads, crumbled
  • 12 mussels
  • 12 clams
  • 3 raw lobster tails, shelled and cut into thirds
  • 12 large raw shrimp, shelled and deveined, tails left on
  • 12 medium scallops, cut in half
  • 1/2 pound fresh lump crabmeat, picked over for cartilage
  • 3 tablespoons finely minced fresh parsley
  • Lime or lemon wedges for garnish
 

Method

Scrub mussels, then clams under cold running water, and debeard.  Soak mussels for 10 minutes in lightly salted water to cover by several inches (if they disgorge considerable sand, repeat the soaking process). Soak clams for 30 minutes with the same proviso.

In a large, heavy-bottomed stock pot or saucepan, heat the oil over low heat, and stir in the garlic, onion, bell pepper, and ham.  Cook, stirring, for several minutes, until the onion is soft but not browned.

Stir in 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, taste for seasoning and adjust if need be.  Transfer the zarzuela to a serving bowl, and serve hot, garnished with minced parsley and lime wedges and accompanied by fluffy white rice.

Serves: 6 To 8

Contributor:  pat ciesla

more seafood recipes

more shrimp recipes

 

 

 
 

 

Google

©inmamaskitchen.com         membership agreement