Zarzuela Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Tablespoon, minced | |
| Red bell peppers - 2 medium , stemmed, seeded, and cut into 1/2-inch dice | ||
| Tomatoes - 3 large, ripe | ||
| Saffron threads | 1/4 Teaspoon | |
| Fish stock | 1 1/2 Cup (16 tbs) | |
| White wine | 1 1/2 Cup (16 tbs) | |
| Blanched almonds | 2 Tablespoon, chopped | |
| Flat-leaf parsley - 2 tablespoons + 1/2 cup, chopped | ||
| Cayenne pepper | 1 Pinch | |
| Monkfish fillets - 1 1/2 lbs , cut into large chunks | ||
| Sea scallops | 1 Pound | |
| Lobsters | 3 Small | |
| Shrimp - 1 lb large, peeled and deveined, tails left on | ||
Directions
GETTING READY
1) Peel, seed and coarsely chop the tomatoes, then add saffron into the tomato juice collected.
2) Preheat the oven to 200°F.
MAKING
3) In a very large heavy pot, saute the onion, garlic and peppers in the oil over a medium heat for about 10 minutes, until tender.
4) Stir the tomatoes, saffron and juice, fish stock, wine, almonds, 2 tablespoons parsley, and cayenne into the vegetables. Allow the mixture to boil, then simmer uncovered on a low heat for 10 minutes.
5) Stir in the monkfish and scallops, then cook covered over a medium heat for about 5 minutes, until the fish is opaque and cooked.
6) In an ovenproof dish, transfer the seafood with a slotted spoon, cover with an aluminum foil and keep warm in the preheated oven.
7) Add the lobsters and shrimp into the pot, then cover and cook over a high heat for 10 to 15 minutes, until the lobster shells turn red.
8) Sprinkle with rest of the 1/2 cup of parsley.
SERVING
9) In 6 large shallow bowls, equally place the fish and shellfish, then ladle over the sauce and serve immediately.
1) Peel, seed and coarsely chop the tomatoes, then add saffron into the tomato juice collected.
2) Preheat the oven to 200°F.
MAKING
3) In a very large heavy pot, saute the onion, garlic and peppers in the oil over a medium heat for about 10 minutes, until tender.
4) Stir the tomatoes, saffron and juice, fish stock, wine, almonds, 2 tablespoons parsley, and cayenne into the vegetables. Allow the mixture to boil, then simmer uncovered on a low heat for 10 minutes.
5) Stir in the monkfish and scallops, then cook covered over a medium heat for about 5 minutes, until the fish is opaque and cooked.
6) In an ovenproof dish, transfer the seafood with a slotted spoon, cover with an aluminum foil and keep warm in the preheated oven.
7) Add the lobsters and shrimp into the pot, then cover and cook over a high heat for 10 to 15 minutes, until the lobster shells turn red.
8) Sprinkle with rest of the 1/2 cup of parsley.
SERVING
9) In 6 large shallow bowls, equally place the fish and shellfish, then ladle over the sauce and serve immediately.
Chef
