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Zarzuela Catalan Style
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Recipe provided by Chef Grenet Xavier
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 | 8 sea scallops |
| 24 black mussels |
| 24 venus clams (Manila clams will do) |
| 1 pound, salmon, in pieces |
| 1 pound, monkfish medallions |
| 8 peeled white shrimp |
| 2 cups, fish broth |
| ½ cup, chopped red and green bell peppers |
| 1 small onion, finely diced |
| 2 garlic cloves, minced |
| 1 cup, cava (Spanish champagne) |
| 2 teaspoons, pimenton (Spanish paprika) |
| 2 tablespoons, olive oil |
| 2 tomatoes, peeled and seeded |
To make fish broth, simmer fish trimmings (heads, tails, etc.), along with a carrot, an onion, a stalk of celery, a bay leaf and some parsley, in a quart of water to keep broth at 2 to 3 cups. Strain broth through a cheesecloth draped over a strainer, discarding fish trimmings and vegetables.
Heat the olive oil in a casserole or heavy skillet and cook the onions and garlic until tender. Add the tomatoes and peppers, fish broth, cava and paprika.
Turn heat to low and simmer until broth is reduced by half. Turn up the heat, add the monkfish and salmon and cook one minute, then add the clams, mussels and shrimp. Bring to a boil, then add the scallops.
Cover the casserole and turn off the heat. Let stand 5 minutes before serving in order to develop the flavors. Serve in soup plates with plenty of crust bread.
Serves four to six.