Shanna's Cuban Shellfish Stew
1/4 cup Pure Spanish olive oil
3 x Cloves garlic, finely chopped
1 med Onion, finely chopped
1 med Green bell pepper, seeded and finely chopped
1/4 cup Finely chopped smoked ham
1 cup Drained and chopped canned whole tomatoes
1 x Bay leaf
1/4 cup Drained pimientos, finely chopped
1/4 tsp Dried oregano
1 lb Swordfish steak, skinned and cut into chunks
1/4 cup Dry sherry
1/4 cup Dry white wine
2 cup Fish stock (see or water
2 tsp Salt
1/4 tsp Powdered saffron or 3 to 4 saffron threads, crushed
12 x Mussels, scrubbed under cold running water, debearded, and
Method :
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