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Zarzuela De Mariscos 

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<p><a href="http://commons.wikimedia.org/wiki/File:Sarsuela.jpg">http://commons.wikimedia.org/wiki/File:Sarsuela.jpg</a></p>
Ingredients
  Crayfish 6
  Prawns 12
  Mussels 30
  Squid 6 Small
  White fish slices 12
  Olive oil 1⁄2 Cup (8 tbs)
  Onion 1 Medium
  Canned tomato 3⁄4 Cup (12 tbs)
  Peeled toasted hazelnuts 4 Dozen
  Garlic clove 3 Small
  Parsley sprigs 3
  Absinthe 10 Drop
  Water 2 1⁄2 Cup (40 tbs)
  Ground white pepper 1⁄2 Teaspoon
  Salt To Taste
Directions

Cut squid in rings.
Open; mussels by shaking, them in a pan over moderate heat.
Strain juice through a kitchen towel for use in sauce.
Wash crayfish and prawns, but do not peel.
Brown onions slowly in olive oil.
Increase heat, add tomato, and let it cook 1 minute.
Season with pepper.
Add slices of fish with squid cut in rings.
Spoon sauce over them and let them cook over a rather hot fire: In a mortar, crush the hazelnuts with the garlic and parsley, to a smooth paste (or mix in an electric blender with 1/2 cup water).
When the fish has been cooking 4-5 minutes, turn it over.
Season with salt.
Two minutes later; add the strained juice from the mussels, 1 cup cold water, and the prawns and crayfish; Cook 2 minutes more.
Add cooked mussels.
Dilute contents of mortar with 1/2 cup water.
Add to sauce in pan and stir.
Add water if necessary to prevent sauce from sticking to bottom of pan.
When the slices of fish are tender, remove them to a warmed serving dish.
Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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