Zarzuela de Mariscos (Spanish Seafood Stew)

  

    
Tradition says that a good bouillabaisse have at least five kinds of fish.  In Marseille, they might use seven kinds of fish, not including shellfish.  Regardless, a seafood stew is a good way to clean out the odds and ends of fish you might have in your freezer.  Of course, fresh fish is always the best ingredient in any dish, but how many of us live next to the dock or will visit the fish counter except on special occasions.  The next best thing is fish that is flash frozen on the ship within minutes of catch.  I buy individually frozen fish filets and steaks both for their quality, but more importantly because they will keep and be on hand any evening I feel like fish.  To that end, I try to stay stocked with mahi-mahi, tuna, swordfish, cod, tilapia and shrimp, taking advantage of supermarket sales that come along to stock up.  But, unlike lost socks that have lost their mate, lonely pieces of fish can still fund their way into a meal through a dish like seafood stew.  Last night, I chose a Spanish recipe.  Like French bouillabaisse, it relies on a base of fish stock, saffron, spices and aromatics.  However, many Spanish recipes add white wine, which is not so common surprisingly in French seafood recipes.  They also use ground almonds as a thickener.  This combined with a little paprika and red bell pepper give an Iberian feel to this dish.  When I made this dish, I added a potato, which the Spaniards might not do, although they and the Portugese do love their potatoes on the side of most dishes.  Serves 4.
     
Ingredients:
2 tbsp olive oil
1 yellow onion, chopped
1 red or orange bell pepper, julienned
1/2 tsp paprika
1 tsp rosemary
1 bay leaf
1 clove garlic, diced
1 pinch saffron
1 cup dry white wine
1 can basic tomato sauce
1 cup fish stock
1 potato, peeled and cubed
1/4 cup ground almonds
1 swordfish steak, cubed
1 tilapia filet, cubed
1/2 lb shrimp, shelled
salt/pepper
2 tbsp parley, chopped
     
Directions:
In a medium sized pot, heat oil and then soften onion and bell pepper, about 5 minutes.  Add paprika, rosemary, bay leaf, garlic and saffron and saute for 1 minute to release some of their flavors. Add the white wine and tomato sauce and bring to a simmer, cooking for 10 minutes.  Add the fish stock, potato and almonds and cook for another 10 minutes.  Add the fish, cover and simmer another 5 minutes.  Add the shrimp and simmer a remaining few minutes until the shrimp are just cooked through.  Season with salt and pepper to taste.  Serve and sprinkle with parsley.