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Zarzuela spanish Fish Stew

1 lb. Scallops
1 lb. Shrimp, shelled and cleaned
1 lb. Haddock, cut into 1-inch strips
1/4 cup olive or salad oil
1 large onion, chopped
3 large tomatoes, skinned and chopped or 1 can tomatoes
1 (8 oz.) can tomato sauce
1 Tbsp. flour
1 Tbsp. paprika
3/4 cup dry white wine
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
2 cloves garlic, crushed
1 large bunch parsley, chopped fine

In a large skillet, saute Shrimp and Scallops in oil until Shrimp are pink. Remove from pan and set aside. Lightly flour, Haddock, and brown in same pan. Remove fish and set aside.

Lightly brown onion in same pan. Add tomatoes, stirring and chopping until they are cooked into a sauce. Add flour and paprika and cook 3 minutes. Add tomato sauce, wine, water, salt and pepper. Simmer 5 minutes. Add garlic and parsley. Simmer 10 minutes. Add all fish to the sauce. Simmer 10-15 minutes. Serve with hot rice or crusty bread.

Serves 6

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