Snapper Zarzuela

Directions

• Step 1

  PEEL and devein shrimp, reserving shells. Heat 1/2 cup pure olive oil in small saucepan over medium heat. Cook shrimp shells in hot oil 5 minutes, stirring frequently. Add clam juice; bring to a boil over high heat. Reduce heat to low and simmer 10 minutes.

• Step 2

  HEAT remaining 1/4 cup pure olive oil in large skillet over medium-high heat. Add red pepper, fennel, onion and garlic; saute 5 minutes. Stir in saffron, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute. Strain clam broth mixture, discarding shrimp shells. Add clam broth mixture and tomatoes to skillet; simmer 5 minutes.

• Step 3

  STIR bread crumbs in medium skillet over medium heat until lightly toasted. Stir in extra virgin olive oil until absorbed.

• Step 4

  SEASON fish fillets with salt and pepper; arrange over tomato mixture. Cover and cook over medium heat 4 to 5 minutes. Add shrimp; cook, uncovered, 1 to 2 minutes or until fish flakes easily with fork and shrimp are opaque. Sprinkle with parsley and toasted breadcrumbs.