Recipe: Zarzuela De Mariscos a La Catalana (Cataluna Style)

Zarzuela De Mariscos a La Catalana

1/2 cup olive oil
2 cup chopped onions
Salt to taste
Freshly-ground black pepper to taste
1/2 lb fresh squid cleaned, and cut into 1/4" pieces
Spanish brandy to taste
1 tbl tomato paste
1/2 cup dry white wine
3 cup clam juice or seafood stock
1/2 lb medium shrimp peeled, deveined
1/2 lb fresh sea bass fillets sliced 1/2" slices
1/2 lb angler fish fillets sliced 1/2" slices
1/2 lb scampi peeled
1 doz clams scrubbed
1 doz mussels scrubbed, debearded
1 tbl finely-chopped fresh parsley leaves
1 loaf crusty bread

PICADA SAUCE:
2 garlic cloved peeled, minced
1/4 cup blanched almonds roasted
1/4 cup blanched hazelnuts roasted
1 slc fried bread
1 tbl finely-chopped fresh parsley leaves
1/4 cup olive oil or as needed
Salt to taste
Freshly-ground black pepper to taste

In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until wilted.

Season the squid with salt and pepper. Add to the onions and saute for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

Season the shrimp, fish and scampi with salt and pepper.

Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and their tails will curl completely in). Stir in the Picada Sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread.

For the Picada Sauce:
Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. (Yields about 1/2 cup)

This recipe yields 4 to 6 servings
Description: Traditional Catalan Fish Stew