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Catalan Fish Stew Recipe

Fast & Easy Dinner: Catalan Fish Stew

Ever since I made cioppino, I've been craving brothy, tomato-based seafood stews. When I saw a recipe for a Catalan one in a recent issue of Food & Wine magazine, I had to give it a try. Unlike most variations, which call for canned tomatoes, this one uses the pulp of fresh tomatoes. It makes for a stew that's light in texture and full in flavor. The ingredient list doesn't include capers, but I threw some in for extra salty brininess. At my local market, halibut was expensive, so the fish monger suggested I use a cheaper firm white fish. The results were superb. This is a definite must make for seafood lovers! Check out the recipe now.

Catalan Fish Stew

Catalan Fish Stew

Catalan Fish Stew Recipe 2011-01-27 15:31:24

Ingredients

1 1/2 pounds plum tomatoes, halved crosswise
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
1 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 tablespoon capers
1 1/2 pounds halibut fillet, cut into 2-inch chunks
Kosher salt

Directions

  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 the olive oil. Add the onion and garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes.
  3. 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.
  4. Add the serrano, olives, capers and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
  5. Serve the fish stew in shallow bowls with crusty bread for dipping.

Serves 4.

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Pasta-Lana Pasta-Lana 4 years
This is an amazing recipe.  I just made it for my family and my grandmother asked ME for the recipe (instead of the other way around).  I skipped the capers (we all just hate them), used smoked turkey instead of serrano  added some fresh rosemary, and some left over red wine.  SO SO SO delicious. BUT be warned, the portions are SMALL! I almost doubled the recipe and served it to 5 people, there was none left (not even for seconds).  Trust me, you'll want seconds.
stravs stravs 4 years
alternatively, could you blanch and peel the tomatoes, then grate or finely chop them?
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