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Saturday, March 29, 2008

Stacy's Spanish Style Fish Stew

Seasonal Recipe of the Week
I don’t care that I live in the desert — I love fish, and I just ignore the fact that I now buy IQF (individually quick frozen) fish, and I cook it all the time. So the other night, I had a dinner party for some of my friends who love food and I made this fish dish because these were all great parts and I figured it would work all together and it did. This stew easily serves 6.

2 links of real Spanish Chorizo (bought at The Spanish Table)
1 onion, cut into thin slices
1 pound of salmon cubed
1 pound of shrimp, peeled and cleaned
2 dozen mussels
2 dozen clams
5 cloves garlic crushed
1 jar Paul Newman’s Cabernet Sauvignon red sauce
1 1/2 cups red wine
4 cups bloody Mary mix (Trader Joe's) — just fancy tomato juice!
1 tablespoon Spanish smoked sweet paprika
2 shakes Tabasco
Salt and pepper to taste

Slice the chorizo and sauté it in a big saucepan until it gives up its beautiful red oil. Then add the onions and crushed garlic and sauté till the onions are soft and transparent. Add Paprika. Now add the red sauce and the 1/2 cup wine and simmer. Taste and adjust flavors. You can make it as spicy as you like. In a medium-size roasting pan spread a layer of the sauce. Now top with salmon cut into cubes and raw shrimp. Cover with more sauce, saving some in the pan for the mussels, then cover with foil and bake in a 350 oven for 20 minutes. In the meantime, add the remaining 1 cup red wine to the sauce, bring to the boil and add the shellfish. Cover and simmer till the shellfish steams open. Now you are ready to plate up. I made a simple Jasmine rice with some green herbs and put that on the plate first then topped it with the seafood and lots of sauce. Don’t forget the bread for dippage.