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Catalan Fish Stew

30 Jan

This dish was a very flavorful one pot meal that came together in under half an hour.  It required very little prep work, which was nice.  Although you can use any combination of seafood in this dish, I particularly like the variation in texture that the calamari added.  It would also be quite yummy served over some white rice or with some pasta.

Catalan Fish Stew

Adapted from YumSugar

1 22 oz. can diced tomatoes (I used a jar of my dad’s)

2-3 tsp. olive oil

1/2 red onion, thinly sliced

2 cloves garlic, minced

1 bay leaf

1 tsp. paprika

1/2 cup bottle clam broth

1 cup homemade seafood stock

1 1/2 tbs. tomato paste

2 tbs. cup pitted green olives, chopped

1 tbs. dried parsley

2 fillets yellow sole, sliced into 2″ chunks (yield about 1 cup) (defrosted if frozen)

1/4 cup squid bodies, cut into 1/4″ rings (defrosted if frozen)

1/4 cup handful squid tentacles (about (defrosted if frozen)

Kosher salt and freshly cracked black pepper

A few slices crusty bread, for serving (I served with some Sunflower and Flax Seed bread Zak made)

Heat olive oil in a large, deep skillet (preferably cast iron) over medium heat.  Add onion and garlic, stirring frequently, until softened and beginning to brown, 6-10 minutes.  Add tomatoes and bay leaf and raise heat to high.  Cook until slightly thickened, about 5-8 minutes.  Add clam broth, seafood stock, paprika and tomato paste and boil under reduced by half, about 5-8 minutes.

Add olives, dried parsley, fish, and calamari and simmer over medium-high heat, stirring occasionally, until the fish is cooked through and the stew is thickened, roughly 5-10 minutes.

Serve with bread for dipping.

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