Catalan Shellfish Stew

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            FOOD FUNNY
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Thanks to Pam Hopkins for this compendium of chocolate wisdom:

Some people are semi-sweet; others are just plain nutty.

Don't cry over spilled milk - unless, of course, it's chocolate milk.

Blind dates are like chocolate - they are usually chunky and they quickly
disappear.

When life presents you a rocky road, just eat your way out of it.

Keep your fingers off other people's bonbons.

Flowers and champagne may set the stage, but its chocolate that steals the
show.

An ounce of truffles is worth a pound of anything.

Milk Chocolate... for all it's worth.

You never really know a person till you've shared a box of chocolates with
them.

A kiss is just a kiss, but a chocolate kiss is bliss.

The best things in life are not fat free.

When all else fails, fudge it!

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            TODAY'S RECIPE
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The zarzuela is a form of Spanish light opera/variety show that originated
in the 17th century and is popular still. This classic Catalan dish takes
its name from the hodgepodge of ingredients - think of it as a Barcelona
bouillabaisse.

Catalan Shellfish Stew (Zarzuela de Mariscos)

1/4 cup (60 ml) olive oil
3-6 cloves garlic, finely chopped
1 medium onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
1/2 cup (125 ml) chopped cooked ham
2-4 ripe tomatoes, chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried oregano
1 lb (450 g) boneless, skinless firm white fish such as
swordfish, cut into chunks
2 cups (500 ml) fish stock, bottled clam juice, or water
1/2 cup (125 ml) dry sherry
1/2 cup (125 ml) dry white wine
3-4 saffron threads, crushed (optional but traditional)
Salt and freshly ground pepper to taste
12-18 mussels, debearded and thoroughly rinsed
12-18 clams, thoroughly rinsed
Chopped fresh parsley for garnish
Lime or lemon wedges for garnish

Heat the oil in a large heavy pot over moderate heat and saute the garlic,
onion, bell pepper, and ham until the onions are tender, about 10 minutes.
Add the tomatoes, bay leaf, and oregano and simmer uncovered for 10
minutes. Add the fish, stock, sherry, wine, saffron, salt, and pepper and
bring to a boil uncovered over high heat. Add the mussels and clams and
cook covered for 6 to 8 minutes. Discard any mussels or clams that don't
open and serve garnished with chopped parsley and lime wedges. Serves 6 to 8.
Received on Thu Oct 28 11:37:16 2004