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What You Need:
(To Serve: 6)
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SAUCE
¼ cup olive oil
1 cup finely chopped onions
2 tablespoons finely chopped garlic
9 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 3 cups chopped, drained, canned tomatoes
2 tablespoons tomato paste
A 2-ounce can flat anchovy fillets, coarsely chopped
1 large bay leaf
1 teaspoon oregano, crumbled
¼ teaspoon basil, crumbled
1/8 teaspoon cayenne pepper
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup water
¾ cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons finely chopped parsley
SHELLFISH
A 1½ pound live lobster
1 pound raw medium-sized shrimp, in their shells
¼ cup olive oil
½ pound sea scallops, cut in half
12 small hard-shelled clams, washed and thoroughly scrubbed
12 mussels, washed and thoroughly scrubbed and with black, ropelike tufts removed
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Translate this recipe:
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| How To Cook: |
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SAUCE:
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1. In a heavy 6- to 8-quart casserole, heat the ¼ cup of olive oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
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2. Stir in the tomatoes, tomato paste, and anchovy fillets, bay leaf, oregano, basil, cayenne pepper, salt and black pepper and raise the heat.
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3. Stirring and mashing the tomatoes with a large spoon, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in the spoon. Stir in the water, wine, lemon juice and parsley. Set the casserole aside.
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SHELLFISH:
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1. With a cleaver or large, heavy knife, chop off the tail section of the lobster at the point where it joins the body, and cut the tail crosswise into 1-inch thick slices.
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2. Twist or cut off the claws, cut the body in half lengthwise and then crosswise into quarters. Remove and discard the gelatinous sac (stomach) in the head and the long white intestinal vein attached to it.
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3. Shell the shrimp but leave the tail shells attached. With a small, sharp knife, devein the shrimp by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Wash the shrimp under cold running water, and drain thoroughly.
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4. In a heavy 10- to 12-inch skillet, heat the ¼ cup of olive oil over moderate heat until a light haze forms above it. Add the lobster. Turning the pieces with tongs, cook for 3 to 4 minutes until the shells begin to turn pink. Transfer the lobster to paper towels to dram.
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5. Add the shrimp and scallops to the pan and cook, stirring for 1 or 2 minutes until the scallops are somewhat firm and the shrimp turn pink. Drain on paper towels.
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6. Add the lobster, clams and mussels to the casserole, turning them about with a spoon to coat them evenly with the sauce. Then bring to a boil over high heat, reduce the heat to moderate and cover tightly.
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7. After 10 minutes, add the shrimp and scallops, cover again, and cook for 5 minutes longer. Discard any clams or mussels that have not opened. Taste for seasoning and serve at once, directly from the casserole.
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