Zarzuela De Mariscos A La Catalana - ...

By á-170456

Ingredients

• PICADA SAUCE:
• 1/2 cup olive oil
• 2 cups chopped onions
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 pound fresh squid cleaned, and cut into 1/4" pieces
• Spanish brandy to taste
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 3 cups clam juice or seafood stock
• 1/2 pound medium shrimp peeled, deveined
• 1/2 pound fresh sea bass fillets sliced 1/2" slices
• 1/2 pound angler fish fillets sliced 1/2" slices
• 1/2 pound scampi peeled
• 1 dozen clams scrubbed
• 1 dozen mussels scrubbed, debearded
• 1 tablespoon finely-chopped fresh parsley leaves
• 1 loaf crusty bread
• 2 garlic cloved peeled, minced
• 1/4 cup blanched almonds roasted
• 1/4 cup blanched hazelnuts roasted
• 1 slice fried bread
• 1 tablespoon finely-chopped fresh parsley leaves
• 1/4 cup olive oil or as needed
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until wilted.

Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

Season the shrimp, fish and scampi with salt and pepper. Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and their tails will curl completely in). Stir in the Picada Sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread.

For the Picada Sauce: Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. (Yields about 1/2 cup)

This recipe yields 4 to 6 servings.