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Recipe courtesy of Iron Barley

Show: Diners, Drive-Ins and Dives

Episodes: Hearty Home Cookin' and Neighborhood Joints

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Total:: 50 min
Active:: 45 min

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

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

Directions

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Tom Coghill, Iron Barley, St. Louis, MO

My Private Notes

Name: Zarzuela
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup olive oil; 4 cloves garlic, chopped; 1 large onion, diced; 1 large green bell pepper, diced; 1/4 teaspoon dried marjoram; 1/4 teaspoon crushed red pepper; 1/4 teaspoon dried thyme; 2 or 3 bay leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 tablespoon chili powder; 1/4 teaspoon saffron threads; 1 cup chicken stock; 1 cup white wine; 1 can diced tomatoes; 2 ounces Spanish brandy, optional; 1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks; 12 to 18 mussels; 8 to 12 clams; 8 to 12 large shrimp; 1/2 cup pitted Kalamata olives; 8 ounces squid, cut into rings