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Zarzuelo de mariscos (spicy shellfish stews)

Yield: 6 Servings

Ingredients:

• 1/4 c Pure Spanish olive oil
• 3 ea Cloves garlic finely -chopped
• 1 md Onion finely chopped
• 1 md Green bell pepper seeded -and finely chopped
• 1/4 c Finely chopped smoked ham
• 1 c Drained and chopped canned -whole tomatoes
• 1 ea Bay leaf
• 1/4 c Drained pimientos finely -chopped
• 1/4 ts Dried oregano
• 1 lb Swordfish steak skinned -and cut into chunks
• 1/4 c Dry sherry
• 1/4 c Dry white wine
• 2 c Fish stock (see -CUBA03.TXT) clam juice -or water
• 2 ts Salt
• 1/4 ts Powdered saffron or 3 to 4 -saffron threads crushed
• 12 ea Mussels

Instructions:

scrubbed under -cold running water -debearded and soaked 10 minutes in lightly salted water to cover by several inches (if mussels disgorge considerable sand repeat the soaking process) 12 clams scrubbed under cold running water and soaked 30 minutes in lightly salted water to cover by several inches (if clams disgorge considerable sand repeat the soaking process) optional 3 raw lobster tails shelled and cut into thirds 12 large raw shrimp shelled and deveined with the tails left on 12 raw sea scallops cut in half or 24 bay scallops 1/2 pound fresh lump crabmeat picked over for cartilage 3 tablespoons finely minced fresh parsley Lime or lemon wedges for garnish 1. In a large heavy saucepan heat the oil until fragrant over low heat then add the garlic onion bell pepper and ham and cook stirring for several minutes until the onion is tender. Add the tomatoes bay leaf pimientos and oregano and cook until the mixture has thickened 10 to 15 minutes. (Can be made ahead up to this point and refrigerated. Reheat to continue with the recipe.) 2. Add the swordfish sherry wine stock salt and saffron stir to blend and bring to a boil uncovered over high heat. Add the mussels and clams reduce the heat to medium cover and cook 6 to 8 minutes. Then add the lobster shrimp scallops and crabmeat and cook covered 5 minutes. Remove and discard any mussels or clams that do not open correct the seasonings transfer the stew to a serving bowl and serve hot garnished with minced parsley and lime wedges and accompanied by Arroz Amarillo (see CUBA07.TXT). Makes 6 To 8 ServingsSubj: Langosta a la Catalana ZARZUELO DE MARISCOS

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