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

The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, January Winter 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4
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Ingredients

For the Stock
For the Suquet
For the Picada

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (3)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/08/2010
As written this is a more involved recipe, but even when I do a shortcut version it's delicious. It's a delicious way to cook fish for people who usually turn up their noses at fish and push their plates away like 8 year olds even though they are 36 and should have developed more sophisticated tastes by now... not that i am married to anyone like that. Anyway, I use pre-prepared stock, fish, chicken or veg. and usually omit the clams because of shellfish allergies.
Rating: Unrated
08/08/2010
As written this is a more involved recipe, but even when I do a shortcut version it's delicious. It's a delicious way to cook fish for people who usually turn up their noses at fish and push their plates away like 8 year olds even though they are 36 and should have developed more sophisticated tastes by now... not that i am married to anyone like that. Anyway, I use pre-prepared stock, fish, chicken or veg. and usually omit the clams because of shellfish allergies.
Rating: Unrated
01/08/2009
On the show Martha used a wooden spoon to stir in the saffron. Use a metal spoon instead, because the wooden spoon will absorb the flavor of the saffron.
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