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Catalan Fish Stew with Pimentón Mayonnaise

Antonis Achilleos
Total time 40 mins
Yield 4
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 pounds plum tomatoes, halved crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup bottled clam broth
  • 4 ounces sliced serrano ham, cut into thin strips
  • 1/3 cup pitted green olives, chopped
  • 1 1/2 pound halibut fillet, cut into 2-inch chunks
  • Kosher salt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon sweet Pimentón de la Vera, smoked Spanish paprika

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.