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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish. Ingredients:
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) |
Directions:
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.
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