Spanish Shellfish Stew - Zarzuela de Mariscos

Amazingly tasty seafood dish From Catalonia in Northeast Spain.

Amazingly tasty seafood dish From Catalonia in Northeast Spain.

Prep Time 5

Cook Time 30

Total Time 35

Servings people

18 large mussels debearded,rinsed
18 large clams rinsed
1 lb swordfish other firm white fish, boneless and skinless, cut into chunks, 450 g
1/4 cup olive oil 60 ml
4 cloves garlic finely chopped
1 medium onion chopped
1 large green bell pepper deseeded, and chopped
1 large red bell pepper deseeded, and chopped
1/2 cup cooked ham 125 ml, chopped
4 large tomatoes chopped
1 leaf bay laurel
1/2 tsp dried oregano 2 ml
2 cups fish stock bottled clam juice, or water, 500 ml
1/2 cup dry Sherry 125 ml
1/2 cup dry white wine 125 ml
3-4 saffron crushed (optional but traditional)
salt
parsley garnish chopped
Lime wedges or lemon

Heat the oil in a large heavy pot over moderate heat and saute the garlic, onion, bell pepper, and ham until the onions are tender, about 10 minutes.
4 cloves garlic, 1 medium onion, 1 large green bell pepper, 1 large red bell pepper, 1/2 cup cooked ham, 1/4 cup olive oil
Add the tomatoes, bay leaf, and oregano and simmer uncovered for 10 minutes.
4 large tomatoes, 1 leaf bay, 1/2 tsp dried oregano
Add the fish, stock, sherry, wine, saffron, salt, and pepper and bring to a boil uncovered over high heat.
1 lb swordfish, 2 cups fish stock, 1/2 cup dry Sherry, 1/2 cup dry white wine, salt, 3-4 saffron
Add the mussels and clams and cook covered for 6 to 8 minutes.
18 large mussels, 18 large clams
Discard any mussels or clams that don't open and serve garnished with chopped parsley and lime wedges.
parsley, Lime