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  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

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

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.

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

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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