"Hunger is the best sauce in the world."--Cervantes

Zarzuela Recipe

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This recipe for Zarzuela, by , is from Around The World in 80 Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 24, 2006


2 large onions, cut in wedges
2 bunches of green onions, diced
2 green peppers, seeded and diced
4 large cloves of garlic, crushed
1/2 c. olive oil
2 c. red wine (or white wine)
1 can tomato puree
4 c. water
1 bay leaf
1 tsp. each oregano and sweet basil
2/3 c. chopped parsley
1 tbsp. salt
2 tbsp. sugar
2 large crabs
2 dozen clams, in shells
2 dozen large fresh shrimp
2 lbs. firm fleshed fish
Muscles, etc.

1. Saute onions, green onions, green pepper, and garlic in the oil for 5 minutes.
2. Add wine and simmer briskly.
3. Add puree, water, herbs and seasonings.
4. Cover and simmer for one hour.
5. Clean and crack crabs and place in large kettle.
6. Top with clams.
7. Devine the shrimp and arrange over the clams.
8. Cut fish into good sized chunks and place over shrimp.
9. Add sauce and cover and simmer for 20-30 minutes or until clams open.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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