Seafood: Costa Brava Zarzuela De Mariscos

The name of this dish is literally ”musical comedy of shellfish” and is a specialty of the Catalan region of Spain. The selection of local denizens of the sea will vary but they will always be served in a rich flavorful sauce in which they slowly cook.

A delightful locale to savor this dish is the lovely Costa Brava which has innumerable seaside restaurants featuring it.

2 pounds of fish (halibut, bass, flounder), cut into chunks.

2 small squid, cleaned and cut up.

Flour.

About half cup of olive oil.

2 dozen large shrimp, shelled and deveined.

1 large onion, chopped.

1 or 2 garlic cloves, minced.

3 large tomatoes, peeled and chopped.

1 bay leaf.

Salt, and pepper to taste.

Dry white wine.

1 canned pimiento, chopped.

One-third cup of chopped fresh parsley.

2 tablespoons brandy or Pernod.

Dust the fish and squid with flour. Heat the oil in a kettle. Fry the seafood in it on both sides. Remove to a warm platter. Add the shrimp and saute in the drippings until pink. Add more oil if necessary.

Remove to a platter. Add the onion and garlic to the drippings and saute until soft. Mix in the tomatoes and bay leaf and cook for 2 minutes. Return the fish, squid, and shrimp to the kettle. Add the salt, pepper, and white wine to cover.

Cook over a moderate fire for about ten minutes, until the ingredients are tender. Add the pimiento, parsley, and brandy. Cook another minute or so. Serves 4 to 6.