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1
Cut squid in rings.
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2
Open mussels by shaking them in a pan over moderate heat.
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3
Strain juice through a kitchen towel for use in sauce.
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4
Wash crayfish and prawns, but do dot peel.
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5
Brown onions slowly in extra virgin olive oil.
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6
Increase heat, add in tomato, and let it cook 1 minute.
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7
Season with pepper.
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8
Add in slices of fish with squid cut in rings.
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9
Spoon sauce over them and let them cook over a rather warm fire.
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10
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).
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11
When the fish has been cooking 4 to 5 min, turn it over.
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12
Season with salt.
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13
Two min later, add in the strained juice from the mussels, 1 c. cool water, and the prawns and crayfish.
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14
Cook 2 min more.
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15
Add in cooked mussels.
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16
Dilute contents of mortar with 1/2 c. water.
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17
Add in to sauce in pan and stir.
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18
Add in water if necessary to prevent sauce from sticking to bottom of pan.
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19
When the slices of fish are tender, remove them to a warmed serving dish.
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20
Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish.
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21
Comments:This recipe is a Catalan version of Zarzuela from Restaurante Pi in Vendrell (Tarragona).
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22
The Basques also make Zarzuela, but use cognac instead of absinthe and cayenne instead of grnd white pepper.
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23
Either version requires five or possibly more varieties of fish and shellfish.
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24
The dish is only good prepared and served at once, but it can be made in 20 min, start to finish.
