Lunch: Catalan Fish Stew with Pimentón Mayonnaise

Recipe by Grace Parisi Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.

Ingredients

1 1/2 lb. plum tomatoes
3 tbsp. extra-virgin olive oil
1 large onion
2 clove garlic
1 c. bottled clam broth
4 oz. sliced serrano ham
1/3 pitted green olives
1 1/2 lb. halibut fillet
kosher salt
1/2 c. mayonnaise
1/2 tsp. sweet pimentón de la Vera (smoked Spanish paprika)

Instructions

Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
Add the serrano, olives, and halibut, and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón, and the remaining 2 tablespoons of olive oil.
Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise and crusty bread.

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