Zarzuela

1 pound clams — well scrubbed

1 pound shrimp — raw

1 pound fish fillet — cut into chunks

1/4 pound scallops

3 tablespoons olive oil

1 1/2 cups onion — finely chopped

2 cloves garlic — minced

1 cup rice — uncooked

1/2 cup parsley — chopped

16 ounces Italian plum tomatoes — coarsely chopped

12 ounces clam juice

1/2 cup dry red wine

1 cup water

2 tablespoons cilantro — chopped

dash Tabasco sauce salt and pepper — to taste Avocado slices,
sour cream, and cilantro — garnish lime wedges

Steam seafood separately until just cooked.
Remove clams from
shells (discardin g any that do not open), peel and devein shrimp.
Set seafood aside.

Heat oil in a saucepan over medium heat and saute onion and
garlic until tender .
Stir in rice and parsley and cook until rice
is golden brown.
Add tomatoes, c lam juice, wine, and water.
Bring
to a boil, cover, reduce heat and simmer 15 m inutes.

Mix seafood into rice, add cilantro and Tabasco, cover and cook
on low heat an additional 10 minutes.
Check seasoning, and salt and
pepper to taste.
Pour into shallow serving dish, top with avocado
slices, dollops of sour cream, and spri gs of cilantro.
Serve with
lime wedges.