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Lunch / Dinner

Spanish Fish Stew

This fisherman’s stew from Spain's Catalonia, also called Suquet, brims with fish and shellfish. Similar to bouillabaise, saffron and garlic are key players in this hearty stew.

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Ingredients

FOR THE BROTH, heat:

FOR THE PICADA, heat:

FOR THE STEW, caramelize:

FOR THE Orange-Garlic Cream, combine:

OTHER FISH IN THE SEA

A mix of cod and shrimp are great in this stew, but clams and mussels add an extravagant touch. Steam them, covered, until they open, 5–8 minutes. Discard any that don’t open. If your budget can’t handle the expense, stick with the cod. It will taste great.

Instructions

For the broth, heat clam juice, broth, and reserved shrimp shells in a saucepan over low heat; keep mixture warm.

For the picada, heat 2 Tbsp. oil in a large heavy-bottomed pot over medium-high. Add bread; fry until golden. Transfer bread to a food processor. Add smashed garlic cloves, almonds, and remaining 2 Tbsp. oil to the pot; fry garlic and almonds until golden, 1 minute; add to food processor.

Add parsley and saffron to food processor; pulse until combined. If picada is dry, add warm broth by the tablespoonful until it resembles a paste; set aside.

For the stew, caramelize leeks in the pot in 2 Tbsp. oil over medium-low heat, about 10 minutes. Stir in carrots, celery, thyme, bay leaves, and minced garlic. Simmer, covered, until carrots are soft, 10 minutes.

Stir in tomato paste. Deglaze the pot with wine, simmering until liquid nearly evaporates, about 5 minutes.

Stir in drained tomatoes; simmer until their juices are released and evaporate, 15–20 minutes.

Strain shells from warm broth, then stir broth into stew. Add fish, clams, or mussels stirring gently to submerge in broth. Cook stew 5–7 minutes, then stir in shrimp; cook until shrimp turn opaque, 3–5 minutes. Add picada, gently stirring to thicken stew; season to taste.

Serve stew atop Manzanilla Potatoes then dollop with Orange-Garlic Cream.

For the Orange-Garlic Cream, combine cream, sliced garlic, and orange zest in a small skillet. Bring mixture to a boil, then reduce heat and simmer until cream thickens and garlic is fork-tender, 15–20 minutes; purée mixture in a blender.

The picada should be paste-like. If it’s dry, add warm broth by the tablespoonful and pulse again.

The picada should be paste-like. If it’s dry, add warm broth by the tablespoonful and pulse again.

Even drained tomatoes can release a lot of liquid as they cook. Simmer until most of their juice evaporates.

Even drained tomatoes can release a lot of liquid as they cook. Simmer until most of their juice evaporates.

Nutritional Facts

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