2 -3 fish fillets (get a variety such as snapper, sea bass, mahi) cut into thick chunks
1 pound mussels
1 1/2 pound large shrimp (deveined and peeled - save the peel)
1/2 pound baby octopus, cleaned and cut down (save any cutaway parts)
1/2 pound calamari rings - sliced in thick rings
1/2 large scallops
2 small lobster tails, (shell removed - save shell)
3 tablespoons olive oil
1 1/2 large onion chopped/diced
2 bell peppers (get 1 red, 1 green) diced
5 - 7 cloves garlic minced
4 large tomatoes chopped or 2 - 14.5 oz cans fire-roasted tomatoes
1/2 cup ground almond
2-3 bay leaf
A pinch of saffron
Salt & pepper - to taste
1 cup cup sherry or white wine
1 1/2 cups seafood stock*
1/4 cup brandy or rum
2 to 3 tablespoons parsley, chopped
- Heat a large heavy bottomed skillet over medium heat. Add oil, onions, peppers and garlic. Saute 5-7 minutes or until vegetables are translucent. Lower heat if needed.
- Stir in tomatoes, almonds, bay leaf, saffron, salt and pepper. Bring to a boil, lower heat and simmer on low for 15 minutes. Sauce will be thick.
- Add sherry/wine and stock, stir, bring back up to a boil, then lower heat to low and continue to simmer for 15 minutes.
- Add in all the fish and seafood, cover and cook for 10 minutes or until cooked through. Make sure to NOT overcook.
- Add brandy, and light with a match. Be sure to take off heat if cooking on gas stove. Let the flames die down.
- Taste, adjust seasonings, sprinkle parsley over top and gently stir through.
Serve with a big generous loaf of crusty bread, or serve over white rice and a good crisp, dry white wine.
*Recipe Notes: You can make your own seafood stock by using all the shells from the seafood and the trimmings from the onions, garlic and bell peppers. Place them in 3 cups of water, bring to a boil, lower heat and simmer for about 45 minutes. Use in the recipe or freeze for use at another time.