Catalan Fish Stew

This simple yet hearty fish stew has a heartwarming feel to it that you just will love. It is from the Balearic Islands where fisherman would cook their fish that did not sell well. So the traditional fish used was “pez de roca” Rock fish or rape like a monk fish. This dish is made with Branzino or Cod which is easier to find and easy to prepare.

Ingredients:

2 lbs of Cod Fish or Branzino

3 roma tomatoes grated

1 green bell pepper chopped small diced

1 carrot chopped small diced

1 tablespoon of Red mojo (optional)

3 tablespoons of White Mojo (optional) can replace the leeks

1 Red Bell pepper

3/4 lb of baby potatoes

2 teaspoons of Spanish smoked paprika

1 leek washed and cut in rounds

3/4 cup of almond grinded into a chunky almond meal

5 garlic cloves sliced except one or two for the Majado paste

2-3 dried thai bird chilies to infuse oil (this dish is not spicy)

1/4 cup of brandy

10 saffron threads (steeped into 1/4 cup of hot water)

1 cup of white Wine Chardonnay

Slice of bread, to be fried in olive oil and to dip

Fresh parsley chopped

Flavor the oil:

In a heavy bottom skillet or terracotta pan add about 1/4 cup of Extra Virgin Olive OIl, add 4 garlic cloves whole or sliced and add the chiles and 1 bay leaf and cook for 5 min at medium-low.

Start Sofrito

In large skillet add the leeks cook for 5 min, then add the red and green peppers and cook for a good 10 min, add more Olive Oil if needed. Here is a good place to add the Red and White Mojos 2 tablespoons of each. Add the tomatoes and cook for 5 min. Add the potatoes and broth let it simmer until potatoes are tender about 15 min

While this cooks…

Brown the fish

Season fish with salt and brown on a hot pan for about 3-4 min per side. Remove and set aside to this pan add the 1/4 cup of brandy and boil it down for 1 min. Then add the cup of White wine and reduce or cook it down for about 3 minutes.

Pour this into the sofrito and add saffron water or 10 saffron threads.

Mix well and check for salt and add a pinch of sugar and smoked paprika add the fish on top and cook for about 4 min. Careful to not let it overcook.

While this cooks a bit toast your almonds in a pan until fragrant

Mash them in a mortar and pestle and add to the stew

Majado Paste

Add the1 garlic clove, parlsey and salt and mash in a mortar a pestle

Add the Majado paste to the stew adjust salt

Enjoy with a really good baguette toasted in a pan and a drizzle of Extra Virgin Olive Oil.