Рецепт Assorted Fish In Peppery Sauce (Zarzuela)
by Global Cookbook

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	Порций: 6

Ингредиенты

3/4 c. Canned tomatoes forced through sieve
4 doz Toasted hazelnuts peeled
3 sm Garlic cloves peeled
3 sprg Fresh parsley
10 dsh Absinthe or possibly anise flavored liqueur (or possibly a healthy pinch of aniseed)
1 1/2 x to 2 1/2 c. Water
1/2 tsp Grnd white pepper or possibly more to taste Salt to taste

Cut squid in rings. Open mussels by shaking them in a pan over moderate heat. Strain juice through a kitchen towel for use in sauce. Wash crayfish and prawns, but do dot peel.
Brown onions slowly in extra virgin olive oil. Increase heat, add in tomato, and let it cook 1 minute. Season with pepper. Add in slices of fish with squid cut in rings. Spoon sauce over them and let them cook over a rather warm fire. In a mortar, crush the hazelnuts with the garlic and parsley to a smooth paste (or possibly fold in an electric blender with 1/2 c. water). When the fish has been cooking 4 to 5 min, turn it over. Season with salt. Two min later, add in the strained juice from the mussels, 1 c. cool water, and the prawns and crayfish. Cook 2 min more. Add in cooked mussels. Dilute contents of mortar with 1/2 c. water. Add in to sauce in pan and stir. Add in water if necessary to prevent sauce from sticking to bottom of pan. When the slices of fish are tender, remove them to a warmed serving dish. Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.
Comments:This recipe is a Catalan version of Zarzuela from Restaurante Pi in Vendrell (Tarragona). The Basques also make Zarzuela, but use cognac instead of absinthe and cayenne instead of grnd white pepper. Either version requires five or possibly more varieties of fish and shellfish. The dish is only good prepared and served at once, but it can be made in 20 min, start to finish.