Fish Stew with Clams

Name: Fish Stew with Clams
Ingredients: 1 tablespoon Spanish extra-virgin olive oil; 1 clove garlic, crushed; 0.5 rib celery stalk, roughly chopped; 0.5 carrot, trimmed and roughly chopped; 0.5 medium Spanish onion, peeled and roughly chopped; 1 (3-pound) black sea bass, filleted, head and bones reserved; 2 ripe plum tomatoes, halved lengthwise; 2 tablespoons Spanish extra-virgin olive oil; 2 russet potatoes, peeled and roughly chopped; Pinch of sugar (optional); Pinch of saffron; 0.25 teaspoon sweet pimenton (Spanish smoked paprika); 2 cloves garlic, peeled; Pinch of sea salt; 2 tablespoons chopped fresh flat-leaf parsley; Sea salt; 8 manilla clams, scrubbed; Allioli

4.0

(1)

2 Reviews

By

Martha Stewart Editors

Updated on August 24, 2011

Yield:

4 Serves

This delicious stew is from chef Jose Andres' "Made in Spain" cookbook and is made using his recipe for Allioli.

Ingredients

For the Stock

1 tablespoon Spanish extra-virgin olive oil
1 clove garlic, crushed
½ rib celery stalk, roughly chopped
½ carrot, trimmed and roughly chopped
½ medium Spanish onion, peeled and roughly chopped
1 (3-pound) black sea bass, filleted, head and bones reserved

For the Suquet

2 ripe plum tomatoes, halved lengthwise
2 tablespoons Spanish extra-virgin olive oil
2 russet potatoes, peeled and roughly chopped
Pinch of sugar (optional)
Pinch of saffron
¼ teaspoon sweet pimenton (Spanish smoked paprika)

For the Picada

2 cloves garlic, peeled
Pinch of sea salt
2 tablespoons chopped fresh flat-leaf parsley
Sea salt
8 manilla clams, scrubbed
Allioli

Directions

Prepare the stock: Heat olive oil in a large pot over medium-low heat. Add garlic, celery, carrot, and onion and cook, stirring, until golden brown, about 10 minutes. Add fish bones and head and enough water to cover. Bring to a simmer; reduce heat to a gentle simmer and let cook for 25 minutes, skimming the surface as necessary. Strain through a fine mesh strainer; discard solids and set aside.
Prepare the suquet: Place a grater over a bowl and rub the cut surface of the tomatoes over the grater until all the flesh is grated; discard skins. In a deep pot, heat olive oil over medium heat. Add potatoes and cook, stirring, for two minutes. Stir in grated tomato and sugar, if using; continue cooking 2 minutes more. Add saffron and pimenton and cook for one minute.
Add enough stock to just cover the potatoes. Increase heat to medium-high and bring to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 10 minutes.
Prepare the picada: Using a mortar and pestle, mash garlic and salt together until a thick paste is formed. Add parsley and one piece of potato from the stew; mix until well combined. Set aside.
Season fish fillets with salt and cut each in half so you have four equal pieces; add to pot along with clams. Cook until clams begin to open, 4 to 5 minutes. Stir in picada and season with salt. Serve immediately with allioli, if desired.