Catalan Fish Stew

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs plum tomatoes, halved crosswise
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves
• 1 cup bottled clam juice
• 4 ounces serrano ham, sliced and cut into thin strips
• 1/3 cup green olives, pitted and chopped
• 1 1/2 lbs halibut fillets, cut into 2-inch chunks
• kosher salt
• 1/2 cup mayonnaise
• 1/2 teaspoon smoked paprika (preferably pimenton de la vera)

Recipe

• 1 carefully grate the cut sides the the tomatoes, stopping when you reach the skin. this should produce approximately 2 cups of tomato pulp.
• 2 in a large deep skillet, heat 1 tbsp of the olive oil. add the onion and half of the garlic and cook over medium heat, stirring often, until softened and just beginning to brown (about 6 minutes). add the tomato pulp and cook over high heat until thickened (about 5 minutes). add the clam broth and boil until it is reduced by half (about 5 minutes).
• 3 add the ham, olives, and fish and simmer over medium heat, stirring occasionally, until the fish is cooked through and the stew is thick. (about 5 minutes).
• 4 meanwhile, in a small bowl, or a mortar and pestle, mash the remaining garlic to a paste along with a pinch of salt. whisk the mayonnaise into the garlic paste along with the paprika and the remaining 2 tbsp olive oil.
• 5 serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.