CATALAN FISH STEW
This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish.
Provided by PanNan
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Carefully grate the cut sides the the tomatoes, stopping when you reach the skin. This should produce approximately 2 cups of tomato pulp.
- In a large deep skillet, heat 1 tbsp of the olive oil. Add the onion and half of the garlic and cook over medium heat, stirring often, until softened and just beginning to brown (about 6 minutes). Add the tomato pulp and cook over high heat until thickened (about 5 minutes). Add the clam broth and boil until it is reduced by half (about 5 minutes).
- Add the ham, olives, and fish and simmer over medium heat, stirring occasionally, until the fish is cooked through and the stew is thick. (about 5 minutes).
- Meanwhile, in a small bowl, or a mortar and pestle, mash the remaining garlic to a paste along with a pinch of salt. Whisk the mayonnaise into the garlic paste along with the paprika and the remaining 2 tbsp olive oil.
- Serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.
Nutrition Facts : Calories 459.1, Fat 24.8, SaturatedFat 3.7, Cholesterol 111.6, Sodium 662.2, Carbohydrate 18.3, Fiber 3.2, Sugar 8.1, Protein 41
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