40 minutes
A traditional Catalan fish stew featuring a rich tomato base, potatoes, fish, shrimp, and a flavor-enhancing picada.
tablespoons
Garlic Clove, sliced
each
Large Tomato, peeled and chopped
each
Waxy Potatoes, cut into ⅓-inch-thick slices
0 lb
cups
cups
to taste
Saffron Threads
pinches
teaspoons
Firm White Skinless Fish Fillets
0 lb
each
teaspoons
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the base sauce
Begin by heating 3 tablespoons of olive oil in a wide casserole over medium heat. Once the oil is hot, add the sliced garlic and chopped tomatoes. Cook them together until the tomatoes break down and form a thick, jammy sauce.
2. Cook the potatoes
Add the sliced potatoes to the casserole along with the white wine and enough stock to cover the potatoes. Season the mixture with salt, a pinch of saffron threads, and ¾ teaspoon of sugar. Cover the casserole and let it simmer for about 20 minutes, or until the potatoes are just tender.
3. Prepare the picada
Heat 1.5 teaspoons of olive oil in a small skillet and fry the whole almonds and garlic clove until they are golden. Drain them on paper towels, then crush and grind them with the chopped parsley to form a paste. Dilute the paste with a ladleful of the stock from the casserole.
4. Cook the fish
Once the potatoes are tender, place the fish fillets into the soup and cook them for about 3 minutes. If you are using monkfish, extend the cooking time to 5 minutes. The fish should be opaque and just cooked through.
5. Add shrimp and picada
Finally, add the peeled shrimp and the prepared picada to the stew. Cook until the shrimp turn pink, which should only take a few minutes.
The variety and freshness of your seafood are paramount. Opt for a mix of firm-fleshed fish like monkfish or halibut, and shellfish such as clams, mussels, and shrimp. Visit a reputable fishmonger and ask for the freshest catch of the day suitable for stewing.
Take your time to cook the sofrito, a mixture of onions, tomatoes, and garlic sautéed in olive oil. It should be cooked slowly until it caramelizes and turns a deep red color. This layering of flavors is crucial to the stew's depth.
Use a good-quality dry white wine to add acidity and complexity to the stew. Let it reduce to cook off the alcohol and concentrate the flavor.
Add your seafood in stages, starting with the pieces that take the longest to cook and finishing with the most delicate ones. This ensures everything is perfectly cooked and the textures are preserved.
Use high-quality saffron threads, not powder. Toast it lightly and steep in a bit of warm water to release its full flavor before adding it to the stew.
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