Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Soups/stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, 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
