Zarzuela

• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1 large onion, chopped
• 3 tablespoons Spanish brandy or cognac
• 1 small dried chile or 1/2 teaspoon hot red pepper flakes
• Pinch of saffron threads, optional
• 2 large tomatoes (drained canned are fine), cored and diced
• Salt and black pepper to taste
• 1/2 cup dry white wine
• 1 1/2 pounds mussels, cleaned (page 208)
• 1 1/2 pounds littleneck or mahogany clams or cockles, well scrubbed
• 1/2 pound shrimp (15 to 30 per pound), peeled
• 1/2 pound squid, cleaned (page 98), cut into rings, tentacles left intact
• 1 pound fillets of halibut, monkfish, grouper, or other firm white fish, skinned and cut into 1-inch chunks
• Chopped fresh parsley leaves for garnish

1. Put the oil in a deep skillet or flameproof casserole with a lid and place over medium-high heat.
2. Add the garlic and onion and cook until the onion is soft, about 5 minutes.
3. Add the brandy and bring the mixture to a boil.
4. Crumble the chile and saffron if youre using it into the skillet, then stir in the tomatoes along with a little salt and pepper.
5. When the tomatoes break up, add the wine and bring to a boil.
6. Add the mussels and clams and cover.
7. Cook until the first of these begin to open, about 5 minutes.
8. Add the shrimp, squid, and fish and cook until the shrimp is pink, the fish cooked through, and most of the mollusks open, another 5 to 10 minutes.
9. Taste and adjust the seasoning, then garnish and serve.
10. In a food processor or blender, process 1 cup toasted almonds or hazelnuts with the garlic, onion, and 1/2 cup water until a paste is formed.
11. Add this paste to the skillet in step 1 where you would have added the garlic and onion.
12. Double the amount of white wine and proceed as directed.

extra virgin olive oil, garlic, onion, spanish brandy, chile, saffron threads, tomatoes, salt, white wine, mussels, littleneck, shrimp, intact, grouper, parsley

Taken from www.epicurious.com/recipes/food/views/zarzuela-386359 (may not work)