Zarzuela

• 3 lb asst. fish and shellfish
• 1/4 t saffron threads
• 1/3 C blanched slivered almonds
• 1 T fresh lemon juice
• 2 T fresh parsley
• 1 clove garlic chopped
• 1.5 t smoked paprika
• 4 T EVOO
• 2 bell pappers, red & green
• 1 onion
• 1/2 C white wine
• 2 C fish stock
• 28 oz crushed tomatoes
• 1/2 t dried thyme
• 1/2 C pitted green olives chopped
• salt & pepper
• fresh lemons

1. 1) Prepare seafood by cutting into checks, etc proper size for a stew.
2. 2) toast saffron over warm pan and set aside
3. 3) In a blender or food processor combine parsley, almonds, lemon juice, garlic, & paprika with 2 T EVOO and blend to a paste
4. 4) Chop peppers, saute with 2T EVOO. Add onion and garlic. Add wine until most is cooked out of the mixture.
5. 5) Add stock, tomato, olives, saffron, and almond mixture and season with S&P.Cook 10 minutes or so.
6. 6) Add seafood and coo 5-10 minutes until cooked through.
7. 7) Ladle into bowls and serve with lemon quarters.

asst, saffron threads, blanched slivered almonds, t, t, garlic, paprika, t, bell pappers, onion, white wine, fish, tomatoes, thyme, salt, fresh lemons

Taken from www.epicurious.com/recipes/member/views/zarzuela-50163025 (may not work)