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    You are in: Home / Recipes / Catalan Fish Stew Recipe
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    Catalan Fish Stew

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    PanNan's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 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. 5
      Serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.

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    Nutritional Facts for Catalan Fish Stew

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.1
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 3.7 g
    Cholesterol 111.5 mg
    Sodium 662.2 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.1 g
    Sugars 8.0 g
    Protein 41.0 g

    The following items or measurements are not included:

    serrano ham

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