How to make Watercress Soup:
Rinse the clams in colld water and scrub and de-beard the mussels. Set aside
Blend the almonds in a blender or food processor. Set aside.
Add the saffron to the white wine to allow it to bloom.
Heat the fish stock to a simmer and add the fish fillet, cubed into 1" (3cm)squared and bay leaves. Leave stock on a very low simmer, covered.
In a very skillet fry the prosciutto over medium high heat to render some of the fat. Remove the ham and set aside.
Reduce the heat to medium and add the olive oil, onions, peppers and salt. Saute until the vegetables start to become tender .
Add the garlic and herbs. Continue to saute until the garlic is cooked.
Deglaze the pan with the wine a few minutes, then add the tomatoes, the tomato paste, the black pepper. Pour in most of the stock, making sure there is room in the pan for the shellfish. Bring to a simmer and allow to simmer for about 5 minutes.
Add the shrimp next, and stir in the almond meal.
Add the mussels and clams. Continue to simmer until the shrimp are pink and cooked and the mussels and clams open up. It’ll only take a few minutes.
Remove from heat and squeeze in the juice of the lemon.
Plate in shallow bowls and garnish with parsley and a dusting of paprika.
Ingredients for Zarzuela:
For 4 persons:
- 1 lb - 450g Medium Shrimp , peeled
- 1 lb - 450g Manila Clams
- 1 lb - 450g Pound Mussels
- 1 lb - 450g skinless fish fillet
- ½ Cup - 70g Almonds
- 5 Cups Fish Stock
- 1 Red Bell Pepper, stemmed, seeded and diced
- 4 Cloves Garlic, minced
- 4 Oz - 110g Prosciutto, diced
- ¼ Cup Extra Virgin Olive Oil
- Large pinch of Saffron
- 3 Bay Leaves
- 1 Large Onion, diced
- ½ Tsp Sea Salt
- ½ Cup Dry White Wine
- 1 Tbsp Fresh Rosemary, chopped
- 1 Tbsp Fresh Thyme leaves
- 1 Cup of canned tomatoes
- 1 tbsp Tomato Paste
- ½ Teaspoon Freshly Ground Black Pepper
- 1 Lemon
- ¼ Chopped Fresh Flat Leaf Parsley
- 3 Tsp of Spanish Smoked Paprika