Steve Mydelski/Baptist Hospital
1/2 c Spanish olive oil
2 large onions, finely chopped
4 large cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and cut into 1/4- inch strips
2 lbs ripe tomatoes
1/2 c ground almonds
1/2 t saffron threads or 1/8 teaspoon ground saffron
1 t fresh thyme
2 sprigs fresh rosemary, leaves only, finely chopped
1/2 t red pepper flakes
1 c dry white wine
2 1/2 c fish stock (or half clam juice/half water)
Juice of ¨ö lemon
6 jumbo shrimp in their shells
1 lb scallops
1 1/2 lbs squid, cleaned and cut into rings
Heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated.
Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, red pepper flakes, and wine. Reduce the mixture until the wine has almost completely evaporated.
Add the fish stock and lemon juice and bring the mixture to a boil. Then add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Season to taste and serve straight from the casserole into heated soup bowls, garnished with wedges of lemon and toasted bread.
Almonds are full of healthy protein.
Olive Oil is loaded with good fats.