Zarzuela

Ingredients

some avocado
1 clams well scrubbed
1 pound shrimp
1 pound fish fillet chunks
1/4 pound scallops
3 tablespoons olive oil
1 1/2 cups onion
2 garlic
1 cup rice
1/2 cup parsley
16 ounces italian tomatoes coarsely
12 ounces clam juice
1/2 cup dry wine
1 cup water
2 tablespoons cilantro
1 steam seafood separately until just
15 m inutes

Instructions

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.