Zarzuela

Name: Zarzuela
Ingredients: 3 lb asst. fish and shellfish; 1/4 t saffron threads; 1/3 C blanched slivered almonds; 1 T fresh lemon juice; 2 T fresh parsley; 1 clove garlic chopped; 1.5 t smoked paprika; 4 T EVOO; 2 bell pappers, red & green; 1 onion; 1/2 C white wine; 2 C fish stock; 28 oz crushed tomatoes; 1/2 t dried thyme; 1/2 C pitted green olives chopped; salt & pepper; fresh lemons

17 ingredients

7 steps

Ingredients

3 lb asst. fish and shellfish
1/4 t saffron threads
1/3 C blanched slivered almonds
1 T fresh lemon juice
2 T fresh parsley
1 clove garlic chopped
1.5 t smoked paprika
4 T EVOO
2 bell pappers, red & green
1 onion
1/2 C white wine
2 C fish stock
28 oz crushed tomatoes
1/2 t dried thyme
1/2 C pitted green olives chopped
salt & pepper
fresh lemons

Directions

1

1) Prepare seafood by cutting into checks, etc proper size for a stew.
2

2) toast saffron over warm pan and set aside
3

3) In a blender or food processor combine parsley, almonds, lemon juice, garlic, & paprika with 2 T EVOO and blend to a paste
4

4) Chop peppers, saute with 2T EVOO. Add onion and garlic. Add wine until most is cooked out of the mixture.
5

5) Add stock, tomato, olives, saffron, and almond mixture and season with S&P.Cook 10 minutes or so.
6

6) Add seafood and coo 5-10 minutes until cooked through.
7

7) Ladle into bowls and serve with lemon quarters.