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Zarzuela

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<p><a href="http://www.flickr.com/photos/avlxyz/4714322318/">Image Credit</a></p>
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Cup (16 tbs), chopped
  Garlic 2 Tablespoon, minced
  Red bell peppers 2 Medium, stemmed, seeded, and cut into 1/2-inch dice
  Red bell peppers To Taste
  Tomatoes 3 Large
  Ripe tomatoes 3 Large
  Saffron threads 1⁄4 Teaspoon
  Fish stock 1 1⁄2 Cup (24 tbs)
  White wine 1 1⁄2 Cup (24 tbs) (White Part Only)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Almonds 2 Tablespoon, chopped, blanched
  Blanched almonds 2 Tablespoon, chopped
  Flat-leaf parsley 10 Tablespoon, chopped (2 Tablespoons Plus 1/2 Cup)
  Cayenne pepper 1 Pinch
  Monkfish 1 1⁄2 Pound, cut into large chunks
  Monkfish 1 1⁄2 Pound
  Sea scallops 1 Pound
  Lobsters 3 Small
  Lobsters 1 1⁄4 Pound, claws removed and cracked, tails cut into 3 pieces (3 Small)
  Shrimp 1 Pound, deveined
  Large shrimp 1 Pound, peeled and deveined, tails left on
Directions

GETTING READY
1) Peel, seed and coarsely chop the tomatoes, then add saffron into the tomato juice collected.
2) Preheat the oven to 200°F.

MAKING
3) In a very large heavy pot, saute the onion, garlic and peppers in the oil over a medium heat for about 10 minutes, until tender.
4) Stir the tomatoes, saffron and juice, fish stock, wine, almonds, 2 tablespoons parsley, and cayenne into the vegetables. Allow the mixture to boil, then simmer uncovered on a low heat for 10 minutes.
5) Stir in the monkfish and scallops, then cook covered over a medium heat for about 5 minutes, until the fish is opaque and cooked.
6) In an ovenproof dish, transfer the seafood with a slotted spoon, cover with an aluminum foil and keep warm in the preheated oven.
7) Add the lobsters and shrimp into the pot, then cover and cook over a high heat for 10 to 15 minutes, until the lobster shells turn red.
8) Sprinkle with rest of the 1/2 cup of parsley.

SERVING
9) In 6 large shallow bowls, equally place the fish and shellfish, then ladle over the sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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