- 2 cups [500 mL] filtered water
- 1/2 cup [125 mL] dry white wine
- 1 pound [454 g] mussels
- 1 pound [454 g] large clams
- 2 tablespoons [30 mL] olive oil
- 1 tablespoon [15 mL] canola oil
- 1 onion, chopped
- 12 ounces [340 g] squid slices
- 1 tablespoon [15 mL] lemon juice
- 1 cup [250 mL] canned tomatoes
- Few drops Tabasco sauce
- 2 cloves garlic, germs removed
- 4 to 5 saffron pistils
- 1 bay leaf
- 1/4 cup [60 mL] Xeres [Sherry] or red wine
- 1/2 pound [227 g] medium shelled and deveined shrimps
- 4 to 6 boiled spiny lobsters, shelled and cut into bites
- 1/2 pound [227 g] cod slices
- 1 cup [250 mL] long grain rice, boiled then drained
- 2 tablespoons [30 mL] freshly chopped flat parsley
- Salt and freshly ground pepper, to taste
- More filtered water, if needed
- 1/4 teaspooon [1 mL] linseed oil
- 2 tablespoons [30 mL] hemp, pumpkin, soy or olive oil [optional]
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- Pour filtered water and dry white wine into a large casserole.
- Bring to a boil, add, cover and cook mussels and clams over high heat for approximately 4 minutes.
- Remove from heat and throw away unopened shells.
- Use a slotted spoon to remove mussels and clams from shells; throw away the shells.
- Filter then reserve cooking water.
- Into a frypan, heat together olive and canola oils over low heat.
- Soften chopped onion before pouring in reserved filtered cooking water.
- Mix in squid slices, lemon juice, tomatoes, Tabasco sauce, garlic cloves, saffron pistils, bay leaf and Xeres or red wine.
- Bring to a boil, lower heat and leave to simmer slowly for 10 minutes.
- Add shrimps, spiny lobster bites, cod slices and drained rice.
- Mix then leave to simmer for 10 minutes more mixing in freshly chopped flat parsley.
- Season with salt and freshly ground pepper.
- If needed, stir in a little more filtered water.
- Transfer into a serving bowl, sprinkle all over with linseed oil and, if desired, hemp, pumpkin, soy or olive oil.
- Serve immediately.
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