zarzuela de mariscos
From viejoverde 15 years agoIngredients
- 1/2 virgin olive oil shopping list
- 1 large yellow onion finely chopped shopping list
- 5 cloves garlic minced shopping list
- 1.2 cup ground almond shopping list
- pinch safran shopping list
- 1cup tomato peeled,seeded and chopped shopping list
- 1 tablespoon tomato paste shopping list
- 1/4 cup brandy shopping list
- 1.2 cup dry white wine shopping list
- 3 cups clam juice or seafood stock shopping list
- 1/2 lb seabass filets cut into 1 inch slices shopping list
- 12 large uncooked and peeled shrimps shopping list
- 1/2 redsnapper filets cut into chunks shopping list
- 12 clams scrubbed shopping list
- 12 mussels scrubbed and cleaned shopping list
- large load crusty bread shopping list
- 1/4 teaspoon ground black pepper shopping list
- sealt to taste shopping list
- in a mortar blend garlic,parsley and almond shopping list
How to make it
- in a large dutch oven,on medium heat. add oil and heat ,add onion
- salt and pepper.,cook till wilted. remove from heat,add brandy and
- carefully ignite. shake back and forth till flames die. add chopped
- tomatoes and cook and tomato paste and cook till start bubbling
- pour in white wine and stir add clam juice,lower heat and simmer for 20 minutes. add clams,mussels,fish and shrimps.cook for about
- 10 minutes. till shell are open and shrimps turn pink. add the almond-garlic mixture and stir in the stew. ladle into serving dishes
- and sprinkle with chopped parsely
- enjoy with SANCERRE ROSE or PINOT NOIRE ROSE
- .
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Reviewed by 4 people-
Seem like a good one!
cuzpat in Sikeston loved it
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