Zarzuela
NOTE: Shellfish replaces fish in this Spanish stew. Lobster
bodies and shrimp shells can be used in the fish stock if desired.
Serves six to eight.
2 tablespoons olive oil
2 medium onions, diced
2 medium red bell peppers, stemmed, seeded, and diced
3 large garlic cloves, minced
2 ounces prosciutto, minced
1/2 cup coarse-ground toasted almonds
1/8 teaspoon saffron threads, crumbled (see figure 10)
1/2 cup dry white wine
2 cups chopped canned tomatoes with their juice
2 large bay leaves
1/8 teaspoon cayenne pepper, or to taste Salt and ground black pepper
41/2 cups Fish Stock or Cheater's Fish Stock
1 lobster (about 11/2 pounds), cut into pieces (see figures 14, 15, 16, 17, 18 and 19)
12 littleneck clams, scrubbed
12 mussels, scrubbed and debearded
12 large shrimp, shelled but tails on
1/2 pound sea scallops (halved if very large)
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oil in large soup kettle. Add onions, bell peppers, and garlic and cook over medium heat until softened, about 10 minutes. Add prosciutto, almonds, and saffron and sauté to coat with oil, about 1 minute. Add wine and simmer until reduced by half, 2 to 3 minutes. Add tomatoes, bay leaves, cayenne pepper, and salt and pepper to taste. Bring to boil, reduce heat, and simmer until mixture has thickened to tomato sauce consistency, 15 to 20 minutes.
2. Add fish stock and bring to boil. Reduce heat to simmer and adjust seasonings with salt, pepper, and cayenne to taste.
3. Add lobster pieces and clams and simmer for 3 minutes. Add mussels and simmer for 2 minutes. Add shrimp and scallops and simmer for 3 minutes, removing clams and mussels as they open and transferring them to soup plates. Stir in parsley, discard bay leaves, and serve immediately.