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The Barcelona Cookbook
by Sasa Mahr-batuz & Andy Pforzheimer

All seafood-loving cultures have a "kitchen sink" dish where they combine bits and pieces of whatever is fresh and available: bouillabaisse in France, zuppa di pesce in Italy, and zarzuela in Spain. Although we've suggested monkfish, clams, mussels, and scallops, feel free to substitute other seafood. The garlic, tomato, and high-quality fish stock are nonnegotiable.

Serves 4


3 tablespoons olive oil
1 pound monkfish or other firm-fleshed white fish (such as grouper or bass), cut into 1-inch chunks
8 large shrimp, peeled and deveined
2 tablespoons chopped garlic
8 large scallops
3 tablespoons sliced shallots (2 large shallots)
16 littleneck clams
16 Prince Edward Island or other high-quality mussels
1/2 pound cleaned calamari, cut into 1/2-inch-thick rings
2 teaspoons chopped fresh thyme
7 cups fish stock or a mixture of 4 cups chicken stock and 3 cups bottled clam juice
1 cups dry white wine
2 cups chopped tomato
Kosher salt (optional)


1. In a Dutch oven or similar deep, wide pot, heat the olive oil over medium-high heat. When hot, season the monkfish with salt and pepper, and cook for about 3 minutes. Turn and cook for 3 about minutes longer, or until lightly colored.

2. Add the shrimp and garlic to the pot and cook for 2 to 3 minutes, stirring, or until the garlic starts to color. Add the scallops and shallots, cook for about 2 minutes, stirring, and then add the clams, mussels, calamari, and thyme.

3. Raise the heat to high, add the stock and wine, and bring to a boil. Boil for 6 to 7 minutes, or until the clams and mussels open. (Discard any that do not open.) Add the tomato, heat through, and season to taste with salt if necessary. (The seafood and broth tend to be salty, so you may not need any additional salt.)

4. Ladle the stew into 4 shallow bowls. Divide the fish and seafood evenly among the bowls. Serve immediately.



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