1 1/2 lbs
plum tomatoes, halved crosswise
onion, thinly sliced
bottled clam juice
serrano ham, sliced and cut into thin strips
green olives, pitted and chopped
1 1/2 lbs
halibut fillets, cut into 2-inch chunks
( preferably Pimenton de la Vera)
- Carefully grate the cut sides the the tomatoes, stopping when you reach the skin. This should produce approximately 2 cups of tomato pulp.
- 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).
- 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).
- 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.
- Serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.