Picada Sauce
Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)





Picada Sauce

Recipe courtesy Emeril Lagasse, 2000
Show: Emeril Live
Episode: A Taste of Cataluna (Spain)

Recipe Summary
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: about 1/2 cup

2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped fresh parsley leaves
Olive oil
Salt and pepper

Using a mortar and pestle or a spice mill or a food processor, grind
the garlic, nuts and bread together. Add the parsley and mash until
incorporated. Add in enough oil to the mixture to form a thick paste,
about 1/4 cup. Season with salt and pepper. Use in the fish stew (see
next


Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10933,00.html>




Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)

Recipe courtesy Emeril Lagasse, 2000
Show: Emeril Live
Episode: A Taste of Cataluna (Spain)

Recipe Summary
Yield: 4 to 6 servings

1/2 cup olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices
1/2 pound angler fish fillets, sliced into 1/2-inch slices
1/2 pound scampi, peeled
1 dozen clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 recipe Picada (see recipe from above)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread

In a large Dutch oven, over medium heat, add the oil. When the oil is
hot, add the onions. Season with salt and pepper. Saute until wilted.
Season the squid with salt and pepper. Add to the onions and saute for
1 minute. Remove the pan from the heat, add the brandy and carefully
flame. Shake the pan back and forth several times until the flame dies
out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan
with the wine. Add the clam juice and bring to a boil. Reduce the heat
to a simmer and cook for 20 minutes. Season the shrimp, fish and scampi
with salt and pepper. Add the clams, mussels, scampi, shrimp and fish
fillets to the pot, cover and cook for about 10 minutes, or until all
of the shells have opened and the shrimp/scampi is fully cooked,
(**they will turn pink and there tails will curl completely in). Stir
in the picada sauce. Remove from the heat and ladle into serving bowls.
Garnish with parsley and serve with crusty bread.

Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10935,00.html>

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