Ingredients
For picada
- 2 dried ñora peppers, wiped clean
- 2 tablespoons hazelnuts, toasted and most of skins rubbed off in a kitchen towel while warm
- 2 tablespoons blanched almonds, toasted
- 2 garlic cloves
- 1/4 teaspoon saffron threads, crumbled
For stew
- 2 lb medium tomatoes
- 1 1/2 lb Yukon Gold potatoes
- 3/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup dry white wine
- 4 cups fish stock
- 2 teaspoons paprika (not hot; preferably Spanish)
- 12 small hard-shelled clams (about 2 inches across), scrubbed
- 1 lb cultivated mussels
- 3/4 lb hake or Pacific cod fillet with skin, cut into 2-inch pieces
- 3/4 lb large shrimp, peeled
Description
The Stew Should Be Juicy (“suquet,” In Catalan)—not Too Soupy, Not Too Thick—cooked With Just Enough Liquid To Cover The Ingredients.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter