Zarzuela De Mariscos
|White fish slices||12|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned tomato||3⁄4 Cup (12 tbs)|
|Peeled toasted hazelnuts||4 Dozen|
|Garlic clove||3 Small|
|Water||2 1⁄2 Cup (40 tbs)|
|Ground white pepper||1⁄2 Teaspoon|
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.