Catalan fish stew - any firm white fish will be fine and you can use mussels instead of, or as well as, the clams. The picada is traditionally used in Catalonia to thicken stews.
Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins
300gWhite Fish (cod or hake)cut into chunks
300gClamscleaned
4 shell-on King Prawns
500gPotatoespeeled and cut into thick slices
4 Tomatoesfinely chopped (or 1x 220g can)
4 cloves of Garlicminced
1tspTomato Paste
500mlFish Stock
150mlWhite Wine
1tspSugar
Half tsp Pimentón Dulcemild smoked paprika
Pinch of Sea Salt
1tbspOlive Oil
Picada
50gRaw Almonds
2 cloves of Garlicpeeled and crushed
1tbspBreadcrumbs
Dash of Olive Oil
Garnish
2tbspFlat Leaf Parsleychopped
1 Lemoncut into wedges
1
Heat the oil in a large frying pan or stockpot and cook the garlic, tomatoes and tomato paste for about ten minutes.
2
Add the sugar, salt and pimentón, then the potatoes, wine and stock, ensuring that the potatoes are covered. Cover the pan and simmer gently for twenty minutes.
3
To make the picada, coat a frying pan with the olive oil (wipe out any excess) and fry the almonds and garlic gently until lightly browned, then remove and drain on kitchen paper. When cool, place in a mortar and pestle (or mini food chopper) with the breadcrumbs and grind to a paste.
4
Stir the picada into the stew, then add the fish and clams and cook uncovered for about five minutes. Finally, add the prawns and continue cooking until they turn pink.
5
Garnish with the parsley and lemon and serve with some crusty bread.
Heat the oil in a large frying pan or stockpot and cook the garlic, tomatoes and tomato paste for about ten minutes.
2
Add the sugar, salt and pimentón, then the potatoes, wine and stock, ensuring that the potatoes are covered. Cover the pan and simmer gently for twenty minutes.
3
To make the picada, coat a frying pan with the olive oil (wipe out any excess) and fry the almonds and garlic gently until lightly browned, then remove and drain on kitchen paper. When cool, place in a mortar and pestle (or mini food chopper) with the breadcrumbs and grind to a paste.
4
Stir the picada into the stew, then add the fish and clams and cook uncovered for about five minutes. Finally, add the prawns and continue cooking until they turn pink.
5
Garnish with the parsley and lemon and serve with some crusty bread.
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