*  Exported from  MasterCook  *

               ZARZUELO DE MARISCOS (SPICY SHELLFISH STEWS)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Soups/stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4   c            Pure Spanish olive oil
   3       ea           Cloves garlic, finely
                        -chopped
   1       md           Onion, finely chopped
   1       md           Green bell pepper, seeded
                        -and finely chopped
     1/4   c            Finely chopped smoked ham
   1       c            Drained and chopped canned
                        -whole tomatoes
   1       ea           Bay leaf
     1/4   c            Drained pimientos, finely
                        -chopped
     1/4   ts           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       ts           Salt
     1/4   ts           Powdered saffron or 3 to 4
                        -saffron threads, crushed
  12       ea           Mussels, scrubbed under
                        -cold running water,
                        -debearded, and

  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
 


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