teaspoon smoked paprika (preferably Pimenton de la Vera)
Serving Size: 1 (461) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 223 g49 %
Total Fat 24.8 g38 %
Saturated Fat 3.7 g18 %
Cholesterol 111.6 mg
Sodium 662.2 mg
Dietary Fiber 3.2 g12 %
Sugars 8.1 g32 %
Protein 41 g
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.