Skip Nav
Food News
Everything Bagel Butter Exists, and Pardon Me While I Smear It on, Well, Everything
How to Make Whipped Cream Without a Mixer
Cooking Basics
Make Whipped Cream Without an Electric Mixer
Costco Mexican Style Street Corn
Costco
Heads Up, I'm Bringing Costco's $11 Mexican Style Street Corn to the Next Summer BBQ
Summer
This Millennial Pink Convertible Float Has Enough Room For You, Your BFF, AND a Couple Bottles of Rosé
The Connection Between Taste and Memory
Personal Essay
Why This 1 Dish Always Reminds Me of My Grandma — the Science Behind Taste Memory

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

Modified from Food & Wine

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

Ingredients

  1. 1 1/2 pounds plum tomatoes, halved crosswise
  2. 1 tablespoon extra-virgin olive oil
  3. 1 large onion, thinly sliced
  4. 1 garlic cloves, minced
  5. 1 cup bottled clam broth
  6. 4 ounces sliced serrano ham, cut into thin strips
  7. 1/3 cup pitted green olives, chopped
  8. 1 tablespoon capers
  9. 1 1/2 pounds halibut fillet, cut into 2-inch chunks
  10. 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.

Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds