Shellfish Stew Barcelona Style Recipe

From Dorothy McNett's Recipe Book.

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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
1 large onion, finely chopped
4-5 cloves garlic, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2-3 slices Serrano ham, or prosciutto, cut into thin strips
4 large tomatoes, chopped
1/2 cup roasted almonds, ground fine
5-6 saffron threads
2 bay leaves
1 teaspoon dried thyme, or 1 tablespoon fresh leaves, snipped
1-2 teaspoons chopped fresh rosemary
1/2 teaspoon freshly ground pepper
1/4 - 1/2 teaspoon dried red chili, or 1 freshly minced
1-2 teaspoons sea salt (depends on the stock being used)
3 cups fish stock (or vegetable stock)
1 cup dry white wine
zest of one lemon, and 1 tablespoon juice
10-12 mussels
10-12 clams
6-8 large prawns
1 pound bay scallops
1 pound squid (cut bodies into rings, leave tentacles whole)
snipped fresh parsley for garnish

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.

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