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Fish Stew with Clams

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

Source: The Martha Stewart Show, January Winter 2009
Yield

Ingredients

For the Stock

For the Suquet

For the Picada

Directions

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Reviews

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How would you rate this recipe?
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  • woodensandals
    8 AUG, 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.
    Reply
  • woodensandals
    8 AUG, 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.
    Reply
  • AvalonFarm
    8 JAN, 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.
    Reply

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