European Stars and Stripes (Newspaper) - May 19, 1989, Darmstadt, Hesse                                I cup dry White wine juice of 1 Lemon 3 Tablespoons chopped fresh Parsley Garnish 8 Lemon wedges Garnish shelled shrimp can be substituted but Unshelle shrimp Are preferable for flavor grind whole shelled almonds in a nut grinder or blender chop inc omens cd acc to Mcc Hie Garl a and the smoked Ham seed and Stevem the red boil Poppers. And Cul them Lengthwise Meta strips u Inch wide chop Iho Tomal is coarsely Sci a Tecc ingredients aside in separate Pil a on ,1 Kir l jkir.3 Sheet put the whole shrimp into a .  i Well and set them aside to dram m Iho cola Kelci h j re remove the Heads or she s Hoot he Ellivo Oil or Meatus heat in a Large j Al Havy bottomed Sivc to casserole when the Oil is hot add the chopped onions and saute them until they begin to Sofien add the minced garlic and chopped Ham. And saute All she ingredients until the onions Are very soil Sprinkle the paprika Over the ingredients in the casserole stir Well and lot the rur. Lure Cook about 2 minutes longer add the ground almonds and Cook stirring constantly Lor another minute stir in the chopped tomatoes. Sliced red hell peppers crumbled Bay Leal and crumbled Sallon threads let the mixture Cook 5 minutes meanwhile Cul the fish fillets Mlo 2 Inch chunks. Stir Iho White wine and Iresh Lemon Nice into the ingredients in the casserole add the dish pieces briny the mixture to a boil Ihnn reduce the heat to Tow and simmer Iho mixture Lor 10 minutes add the unpeeled shrimp stir gently to Combine them with the other ingredients and simmer for another 3 to 4 minutes maximum otherwise the shrimp will be Lough Servo the Zarzuela immediately garnished with Diu pc a fresh Parsley and with Lemon wedges Plain Nee. A Green salad and dry White wine ate Good accompaniments makes 6 Large serving cioppino san Franciscon seafood Stew 3 cups chopped onion 1v2 cups chopped Green Bell Pepper 6 Large cloves of garlic minced 6 medium tomatoes chopped Fine 1 cup chopped fresh Parsley 3.i cup Olive Oil 2 cups fresh or canned Tomato sauce 2 cups dry red or White wine 1 Tablespoon crumbled dried Basil 1 Teaspoon dried oregano 1 Teaspoon Salt 1 Teaspoon freshly ground Black Pepper