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Shellfish Stew Barcelona Style
From Dorothy McNett's recipes at www.dorothymcnett.com. Known as Sarsuela de Marisc along the beaches of Barcelona. This is just one of many variations, so feel free to add or substract!
4 tablespoons olive oil
In heavy bottomed large saute pan or stockpot heat the oil and then add the chopped onion, garlic, red and green pepper and cook about 8-10 minutes, stirring often, until onion and garlic is soft and just starting to brown a bit. Stir in ham strips and chopped tomatoes. Cook 4-5 minutes, and then add the finely ground almonds, saffron threads, bay leaves, thyme, rosemary, pepper, chili pepper and salt. Cook several minutes, stirring. Add the fish stock, wine, zest and lemon juice. Bring to a boil. Add the mussels, clams, prawns and scallops. Reduce to medium. cover and cook 3-4 minutes or until the mussels and clams open and the prawns have curled a bit and turned "pink". Add the squid rings and tennacles and cook about 2 - 3 minutes, or until done. Taste, correct seasonings with more salt and pepper if necessary. Serve immediately in large flat soup bowls, garnished with snipped fresh parsley.
Recipe created 2013-09-14.