Zarzuela De Mariscos Recipe
Ingredients
6 crayfish
12 prawns
30 mussels, cleaned
6 small squid, cleaned
12 center slices of two kinds of firm white fish (halibut, haddock, sea bass)
l/2 cup olive oil ,
1 medium onion, minced
3/4 cup canned tomato, mixed in an electric blender or forced through a sieve
4 dozen peeled, toasted hazelnuts
3 small cloves garlic, peeled
3 sprigs of parsley
10 drops of absinthe (substitute an anise-flavored liqueur such as anisette or a pinch of aniseed)
1 1/2~2 1/2 CUPS of water
1/2 tsp ground white pepper (or more if you like food peppery)
salt to taste
Directions
Cut squid in rings.
Open; mussels by shaking, them in a pan over moderate heat.
Strain juice through a kitchen towel for use in sauce.
Wash crayfish and prawns, but do not peel.
Brown onions slowly in olive oil.
Increase heat, add tomato, and let it cook 1 minute.
Season with pepper.
Add slices of fish with squid cut in rings.
Spoon sauce over them and let them cook over a rather hot fire: In a mortar, crush the hazelnuts with the garlic and parsley, to a smooth paste (or mix in an electric blender with 1/2 cup water).
When the fish has been cooking 4-5 minutes, turn it over.
Season with salt.
Two minutes later; add the strained juice from the mussels, 1 cup cold water, and the prawns and crayfish; Cook 2 minutes more.
Add cooked mussels.
Dilute contents of mortar with 1/2 cup water.
Add to sauce in pan and stir.
Add water if necessary to prevent sauce from sticking to bottom of pan.
When the slices of fish are tender, remove them to a warmed serving dish.
Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.
Open; mussels by shaking, them in a pan over moderate heat.
Strain juice through a kitchen towel for use in sauce.
Wash crayfish and prawns, but do not peel.
Brown onions slowly in olive oil.
Increase heat, add tomato, and let it cook 1 minute.
Season with pepper.
Add slices of fish with squid cut in rings.
Spoon sauce over them and let them cook over a rather hot fire: In a mortar, crush the hazelnuts with the garlic and parsley, to a smooth paste (or mix in an electric blender with 1/2 cup water).
When the fish has been cooking 4-5 minutes, turn it over.
Season with salt.
Two minutes later; add the strained juice from the mussels, 1 cup cold water, and the prawns and crayfish; Cook 2 minutes more.
Add cooked mussels.
Dilute contents of mortar with 1/2 cup water.
Add to sauce in pan and stir.
Add water if necessary to prevent sauce from sticking to bottom of pan.
When the slices of fish are tender, remove them to a warmed serving dish.
Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.
Questions, Comments and Reviews
By Same Chef
Chef
