*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Pure Spanish olive oil
    3       ea           Cloves garlic, finely
    1       md           Onion, finely chopped
    1       md           Green bell pepper, seeded
                         -and finely chopped
      1/4   c            Finely chopped smoked ham
    1       c            Drained and chopped canned
                         -whole tomatoes
    1       ea           Bay leaf
      1/4   c            Drained pimientos, finely
      1/4   ts           Dried oregano
    1       lb           Swordfish steak, skinned
                         -and cut into chunks
      1/4   c            Dry sherry
      1/4   c            Dry white wine
    2       c            Fish stock (see
                         -CUBA03.TXT), clam juice,
                         -or water
    2       ts           Salt
      1/4   ts           Powdered saffron or 3 to 4
                         -saffron threads, crushed
   12       ea           Mussels, scrubbed under
                         -cold running water,
                         -debearded, and
   soaked 10 minutes in lightly salted water to cover by
   several inches (if mussels disgorge considerable sand,
   repeat the soaking process) 12 clams scrubbed under
   cold, running water and soaked 30 minutes in lightly
   salted water to cover by several inches (if clams
   disgorge considerable sand, repeat the soaking
   process), optional 3 raw lobster tails, shelled and
   cut into thirds 12 large raw shrimp, shelled and
   deveined, with the tails left on 12 raw sea scallops,
   cut in half, or 24 bay scallops 1/2 pound fresh lump
   crabmeat, picked over for cartilage 3 tablespoons
   finely minced fresh parsley Lime or lemon wedges for
   garnish 1. In a large, heavy saucepan, heat the oil
   until fragrant over low heat, then add the garlic,
   onion, bell pepper, and ham, and cook, stirring, for
   several minutes, until the onion is tender. Add the
   tomatoes, bay leaf, pimientos, and oregano, and cook
   until the mixture has thickened, 10 to 15 minutes.
   (Can be made ahead up to this point and refrigerated.
   Reheat to continue with the recipe.) 2. Add the
   swordfish, sherry, wine, stock, salt, and saffron,
   stir to blend, and bring to a boil, uncovered, over
   high heat. Add the mussels and clams, reduce the heat
   to medium, cover, and cook 6 to 8 minutes. Then add
   the lobster, shrimp, scallops, and crabmeat, and cook,
   covered, 5 minutes. Remove and discard any mussels or
   clams that do not open, correct the seasonings,
   transfer the stew to a serving bowl, and serve hot,
   garnished with minced parsley and lime wedges and
   accompanied by Arroz Amarillo (see CUBA07.TXT). Makes
   6 To 8 ServingsSubj: Langosta a la Catalana ZARZUELO
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