ZARZUELA DE MARISCOS (SHELLFISH STEW)

8 mussels, scrubbed
18 small clams, scrubbed
1 small onion, finely chopped
1/4 cup olive oil
2 cloves garlic, minced
1 tbsp. sofrito
4 oz. tomato sauce (1/2 of an 8 oz. can)
1 oz. brandy or cognac
1 bay leaf
1 cup fish stock (or mixture of 1/2 water plus 1/2 clam juice)
1 cup white wine, divided use
1 lb. sea scallops
all purpose flour (for coating)
1/2 tbsp. ground almonds
1/2 tsp. Goya Adobo
12 large shrimp in shells
1 packet Sazon Goya con Azafrán (Annato for color)
Salt and pepper to taste

In a large saucepan, boil or steam mussels and clams until they open. Remove open mussels and clams from pot with slotted spoon and set aside.

In a large saucepan or soup pot, saute onion in olive oil over low heat until golden brown.

Add garlic and Sofrito and simmer, uncovered, for 10 minutes.

Add tomato sauce, brandy (or Cognac), and bay leaf. Raise heat to medium and cook, uncovered, for 2-3 minutes.

In a separate saucepan, heat fish stock. Set on a back burner over low heat to keep hot until needed.

Add 1/3 cup of white wine to tomato-vegetable mixture.

Dust scallops with flour and stir into mixture with additional 1/3 cup wine. Add almonds, Adobo, shrimp, and remaining wine; stir well, and cook uncovered, over medium heat for 2-3 minutes until wine is reduced.

Add Sazon, heated stock, and opened clams and mussels to stew and heat through. Salt and pepper to taste.

Servings: 6