Spanish Seafood Casserole
|Onions||2 , chopped|
|Green pepper||1 Small, chopped|
|Red pepper||1 Small, chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||2 , chopped|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Brandy||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Uncooked lobster meat||10 Ounce, cut into large chunks (300 Gram)|
|Large prawns||1 Pound, uncooked (500 Gram)|
|Mussels||1 Pound, scrubbed and beards removed (500 Gram)|
|Chopped parsley||2 Tablespoon|
1. Heat oil in a large saucepan or frying pan. Add onions, peppers and garlic, stir-fry 2 minutes. Add tomatoes, cook further 5 minutes.
2. Add combined water, wine, brandy, lemon juice, saffron and bay leaves, bring to a boil, simmer 1 minute.
3. Add seafood, cook gently until tender, about 5 minutes. Serve garnished with parsley.