#1  
Old 03-17-2008, 12:41 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
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Default Zarzuela de Pescado y Mariscos

I had this for the first time this week....very tasty!

Maria’s Valenciano Seafood Stew


8 Large pieces of fleshy white fish (Rape was used here, about 2 pounds)
Shellfish (~ 1 cup of small clams and 15 medium shrimp, head on)
2 cups of tomatoes
White wine, about ½ a bottle
2 cups Bread pieces (like large croutons)
Olive oil
1 head of Garlic
Parsley
½ cup Toasted almonds (or fried)
Salt

Prepare ahead of time:

Fry bread pieces in olive oil until well browned
Toast or Fry Almonds
One head of garlic cloves, cleaned

Skin and grate the tomatoes when ready to start

Preparation

Use a large flat non-stick pan that can be covered later.

Fry the tomato in a large flat pan until reduced to a thickened sauce

Take bread, almonds, garlic, parsley and a pinch of salt
Blend together (use a boat motor) until mixed well but still a coarse mixture
Add this to the tomatoes and stir in.
Add white wine, stirring in a few times

Now add the fish pieces and turn to coat them. Now let the mixture simmer.
Cover and let cook for about 10 minutes, turning at least once.
Add the clams and shrimp, and cook for another 8 minutes, covered

Serves 6 - 8
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  #2  
Old 03-20-2008, 06:19 PM
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Location: Prince Albert, Ontario, Canada
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Default Re: Zarzuela de Pescado y Mariscos

XJ,

Didn't want to step on your thread, but this link for Easter lamb might be of interest. Notice it says to heat your oven to "full whack." Not a problem in WFO land: Jamie Oliver's Incredible Roasted Lamb : Book Guide : Special Guides : Lifestyle : Sympatico / MSN .

Jim
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Old 03-20-2008, 06:57 PM
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Location: Longview, WA
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Default Re: Zarzuela de Pescado y Mariscos

XJ,
Sounds tasty. Really tasty. Good recipe. I'll try that one someday.

Someday I'll post my recipe for mussels, translated from a Sicilian cook. They are awesome when you get them just right, and a nicely baked bread dipped in the juice is heavenly. You're recipe sounds similar somehow.
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Old 03-20-2008, 07:50 PM
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Location: New Jersey USA
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Default Re: Zarzuela de Pescado y Mariscos

Full whack - no problem. Turn down immediately to 325f, not so easy.

I start lamb at 450, and let it go until it's brown on the outside, about 80-90 minutes, but then I like lamb pink on the inside. If you want lamb the way my mother cooked it you want to start it lower and cook it longer. I think that's a sad thing to do to a good leg of lamb.
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Old 03-20-2008, 08:45 PM
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Default Re: Zarzuela de Pescado y Mariscos

We may be brothers dmun. My mom did the same thing to lamb. Veggies were boiled to mush. I use a meat thermometer in my meats to get them just right. Sometimes, they still get too done for my taste after the 5 -10 min. rest. It's hard to guage, but the thermometer gets me a heck of a lot closer. Lamb - cooked medium, mint jelly and lots of garlic, rosemary makes my eyes roll back in my head everytime.

This is my 999th post. I think I'm done here for awhile. You all have been a great source of inspiration to me, and a great pass-time over the last 6 months. I think I'm done posting till I have the pizzaiolo skills with the oven to claim the name implied with the title. Ciao a tutti! Boun appetito! Buona fortuna! (especially Hendo)_
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Last edited by gjbingham; 03-20-2008 at 08:53 PM.
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Old 03-21-2008, 01:19 AM
Il Pizzaiolo
 
Join Date: Dec 2006
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Default Re: Zarzuela de Pescado y Mariscos

999 posts George! For the record that's 5.66 posts per day....that's probably a record that will stand a long time for anyone reaching Pizziaolo status.

....but you're FB addicted George and will be back sooner than you think!!

thanks for all the contributions!

XJ
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  #7  
Old 03-21-2008, 01:25 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
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Default Re: Zarzuela de Pescado y Mariscos

CJ, we ordered a cochinillo for Easter this year, I'll post that later....Lamb leg is a good buy here, 8 euros a kilo...we're doing thick chops cut from the leg tonight. (Chuletas de Cordero)


George, we had mussels as an appetizer before the stew. No liquid added, just the mussels and as they open they give up the seawater which makes a heavenly liquid to dip the bread in! We usually use some white wine to help steam but apparently not needed....don't overcook them.
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