Zarzuela

Ingredients

• 1/4 cup olive oil
• 4 cloves garlic, chopped
• 1 large onion, diced
• 1 large green pepper, diced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon crushed red pepper
• 2 or 3 bay leaves
• Salt and freshly ground black pepper
• 1 tablespoon chili powder
• 1/4 teaspoon saffron threads
• 1 cup white wine
• 1 cup chicken stock
• 1 can diced tomatoes
• 2 ounces Spanish brandy, optional
• 1 pound firm fish chunks, swordfish, shark, tuna
• 8 to 12 large shrimp
• 12 to 18 mussels
• 8 to 12 clams
• 1/2 cup pitted kalamata olives
• 1/2 pound squid, cut into rings

Directions

Heat the oil in a large pot. Add the garlic, being careful not to burn. Add the onion and peppers and saute for approximately 2 minutes. Add the thyme, marjoram, crushed red pepper, bay leaves, salt and pepper, and saute for 1 minute. Add the chili powder and saffron, stir and saute for 30 seconds. Add the wine and chicken stock and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, shrimp, mussels, clams and stir. Bring to a boil. When the clams open up turn off heat. Add olives and squid, stir and let stand a few minutes, then serve.