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, 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.
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By cute1mak
SAINT LOUIS, MO
on November 19, 2012
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I order this all the time at your restaurant! Amazingly light and flavorful. I agree with the other reviewers-must have crusty bread to sop up all the brothy goodness. Even kids love this recipe! Pretty simple to make AND it makes you look like a rock star. Great recipe, great restaurant!
By sheilaostl
St. Louis, MO
on July 31, 2011
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Enjoyed this tonight @ Iron Barley in St. Louis. Can't wait to make it for my family! This features a wonderfully light, but flavorful and spicy, broth ~ perfectly compliments the fresh fish, shellfish, and vegetables. Absolutely delicious!
By dmd1860
St. Louis, MO
on July 02, 2011
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Delicious! One of my favorite things to serve at an intimate dinner party w/crusty bread.
Read all 6 reviews