Zarzuela

Name: Zarzuela
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon minced garlic; 1 large onion, chopped; 3 tablespoons Spanish brandy or cognac; 1 small dried chile or 1/2 teaspoon hot red pepper flakes; Pinch of saffron threads, optional; 2 large tomatoes (drained canned are fine), cored and diced; Salt and black pepper to taste; 1/2 cup dry white wine; 1 1/2 pounds mussels, cleaned (page 208); 1 1/2 pounds littleneck or mahogany clams or cockles, well scrubbed; 1/2 pound shrimp (15 to 30 per pound), peeled; 1/2 pound squid, cleaned (page 98), cut into rings, tentacles left intact; 1 pound fillets of halibut, monkfish, grouper, or other firm white fish, skinned and cut into 1-inch chunks; Chopped fresh parsley leaves for garnish

15 ingredients

12 steps

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 large onion, chopped
3 tablespoons Spanish brandy or cognac
1 small dried chile or 1/2 teaspoon hot red pepper flakes
Pinch of saffron threads, optional
2 large tomatoes (drained canned are fine), cored and diced
Salt and black pepper to taste
1/2 cup dry white wine
1 1/2 pounds mussels, cleaned (page 208)
1 1/2 pounds littleneck or mahogany clams or cockles, well scrubbed
1/2 pound shrimp (15 to 30 per pound), peeled
1/2 pound squid, cleaned (page 98), cut into rings, tentacles left intact
1 pound fillets of halibut, monkfish, grouper, or other firm white fish, skinned and cut into 1-inch chunks
Chopped fresh parsley leaves for garnish

Directions

1

Put the oil in a deep skillet or flameproof casserole with a lid and place over medium-high heat.
2

Add the garlic and onion and cook until the onion is soft, about 5 minutes.
3

Add the brandy and bring the mixture to a boil.
4

Crumble the chile and saffron if youre using it into the skillet, then stir in the tomatoes along with a little salt and pepper.
5

When the tomatoes break up, add the wine and bring to a boil.
6

Add the mussels and clams and cover.
7

Cook until the first of these begin to open, about 5 minutes.
8

Add the shrimp, squid, and fish and cook until the shrimp is pink, the fish cooked through, and most of the mollusks open, another 5 to 10 minutes.
9

Taste and adjust the seasoning, then garnish and serve.
10

In a food processor or blender, process 1 cup toasted almonds or hazelnuts with the garlic, onion, and 1/2 cup water until a paste is formed.
11

Add this paste to the skillet in step 1 where you would have added the garlic and onion.
12

Double the amount of white wine and proceed as directed.