1/4 c  Pure Spanish olive oil
3    Cloves garlic, finely
-chopped
1 md Onion, finely chopped
1 md Green bell pepper, seeded
-and finely chopped
1/4 c  Finely chopped smoked ham
1 c  Drained and chopped canned
-whole tomatoes
1    Bay leaf
1/4 c  Drained pimientos, finely
-chopped
1/4 ts Dried oregano
1 lb Swordfish steak, skinned
-and cut into chunks
1/4 c  Dry sherry
1/4 c  Dry white wine
2 c  Fish stock (see
-CUBA03.TXT), clam juice,
-or water
2 ts Salt
1/4 ts Powdered saffron or 3 to 4
-saffron threads, crushed
12    Mussels, scrubbed under
-cold running water,
-debearded, and

soaked 10 minutes in lightly salted water to cover by several inches (if
mussels disgorge considerable sand, repeat the soaking process) 12 clams
scrubbed under cold, running water and soaked 30 minutes in lightly salted
water to cover by several inches (if clams disgorge considerable sand,
repeat the soaking process), optional 3 raw lobster tails, shelled and cut
into thirds 12 large raw shrimp, shelled and deveined, with the tails left
on 12 raw sea scallops, cut in half, or 24 bay scallops 1/2 pound fresh
lump crabmeat, picked over for cartilage 3 tablespoons finely minced fresh
parsley Lime or lemon wedges for garnish 1. In a large, heavy saucepan,
heat the oil until fragrant over low heat, then add the garlic, onion, bell
pepper, and ham, and cook, stirring, for several minutes, until the onion
is tender. Add the tomatoes, bay leaf, pimientos, and oregano, and cook
until the mixture has thickened, 10 to 15 minutes. (Can be made ahead up to
this point and refrigerated. Reheat to continue with the recipe.) 2. Add
the swordfish, sherry, wine, stock, salt, and saffron, stir to blend, and
bring to a boil, uncovered, over high heat. Add the mussels and clams,
reduce the heat to medium, cover, and cook 6 to 8 minutes. Then add the
lobster, shrimp, scallops, and crabmeat, and cook, covered, 5 minutes.
Remove and discard any mussels or clams that do not open, correct the
seasonings, transfer the stew to a serving bowl, and serve hot, garnished
with minced parsley and lime wedges and accompanied by Arroz Amarillo (see
CUBA07.TXT). Makes 6 To 8 ServingsSubj: Langosta a la Catalana ZARZUELO DE
MARISCOS