Zarzuela De Mariscos
Yield: 6 Serving
1/2 c spanish olive oil
2 lg onions; finely chopped
4 lg cloves garlic; finely chopped
2 red bell peppers; cored, seeded, and chopped
2 oz prosciutto; cut into strips
3 lb ripe tomatoes; peeled, seeded, and chopped
1/2 c ground almonds (see note)
1/2 tsp saffron threads or
1/8 tsp saffron
1 tsp dried thyme
2 sprigs fresh rosemary; leaves only, finely chopped
2 tsp salt; or to taste
1/2 tsp black pepper; freshly ground
1/2 tsp red pepper flakes
1 c dry white wine
2 1/2 c fish stock or; or half clam juice, half chicken stock
1/2 lemon; juiced
12 clams; well scrubbed
12 mussels; well scrubbed
6 jumbo shrimp in their shells
1 lb scallops
1 1/2 lb squid; cleaned and cut into rings
6 lemon wedges; for garnish
wedges grilled country bread; for serving
In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium-high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground
almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread. Yield: 6 servings
Note: To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground. Do not overprocess or they can become oily.
Yield: 6 Serving
1/2 c spanish olive oil
2 lg onions; finely chopped
4 lg cloves garlic; finely chopped
2 red bell peppers; cored, seeded, and chopped
2 oz prosciutto; cut into strips
3 lb ripe tomatoes; peeled, seeded, and chopped
1/2 c ground almonds (see note)
1/2 tsp saffron threads or
1/8 tsp saffron
1 tsp dried thyme
2 sprigs fresh rosemary; leaves only, finely chopped
2 tsp salt; or to taste
1/2 tsp black pepper; freshly ground
1/2 tsp red pepper flakes
1 c dry white wine
2 1/2 c fish stock or; or half clam juice, half chicken stock
1/2 lemon; juiced
12 clams; well scrubbed
12 mussels; well scrubbed
6 jumbo shrimp in their shells
1 lb scallops
1 1/2 lb squid; cleaned and cut into rings
6 lemon wedges; for garnish
wedges grilled country bread; for serving
In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium-high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground
almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread. Yield: 6 servings
Note: To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground. Do not overprocess or they can become oily.
MsgID: 0062704
Shared by: Gladys/PR
In reply to: ISO: seafood casseroles
Board: Cooking Club at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: seafood casseroles
Board: Cooking Club at Recipelink.com
- Read Replies (12)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: seafood casseroles |
Joan, Stony Point | |
2 | Recipe: Deluxe Deviled Seafood - For Joan |
Jackie/MA | |
3 | Recipe: Seafood Casserole |
Jackie/MA | |
4 | Recipe: Hot Seafood Salad |
Jackie/MA | |
5 | Recipe: Seafood Crepe Pie |
Jackie/MA | |
6 | Recipe: Stuffed Crepes for Twelve - For Joan |
Jackie/MA | |
7 | Recipe: Seafood Lasagne for Joan |
Jackie/MA | |
8 | Recipe(tried): These are mainly seafood stews, loved by Spaniards & Puerto Ricans! |
Gladys/PR | |
9 | Recipe: Zarzuela de Mariscos (Seafood Stew) |
Gladys/PR | |
10 | Recipe(tried): Seafood Stew over Linguini |
Gladys/PR | |
11 | Recipe: Caribe Seafood Stew |
Gladys/PR | |
12 | ISO: Ground almonds in soup? |
suecaracas | |
13 | Dear SUE: Spaniards & Latin people use ground almonds as |
Gladys/PR |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Scallops -
- Stir-Fried Shrimp and Asparagus in Lemon Sauce
- Tuna-Noodle Crispy Casserole (Velveeta, 1989))
- French Caribbean Shrimp Saute and Hot Pepper Shrimp, Jamaican Beans and Rice
- Carrabba's Shrimp Scampi with Lemon Butter Sauce (repost)
- Tilapia and Spinach Roll-ups with Shallot and White Wine Sauce
- Baked Fish (from Holly Clegg's Eating Well Through Cancer)
- Olive Garden Mediterranean Garlic Shrimp
- Chesapeake Bay Fried Clams (using cornmeal)
- Amaretto Shrimp
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute