Description
Chef Abads seafood stew bursts with fresh flavors. A savory broth and tender fish make this a perfect California pairing.
Ingredients
Units
Scale
- 2 carrots
- 1 onion
- 1 ripe tomato
- 2 garlic cloves
- 5 lbs (2268 g) fish bone
- 4 filets of striped bass
- 8 divers scallops
- 1 lbs (454 g) clams
- 1 lbs (454 g) mussels
- 1 lbs (454 g) potatoes, peeled
- 1 onion
- 2 Roma tomatoes
- Extra virgin olive oil
- Salt
- 4 tbsp extra virgin olive oil
- 4 garlic cloves
- 2 slices of toasted bread
- 15 toasted hazelnuts
- 15 toasted almonds
- 1 pinch of saffron
- 1 tsp Spanish paprika
Instructions
- In a deep pot with olive oil, place peeled carrots, onion, tomatoes, and garlic to start a sofrito.
- When vegetables become soft and water has evaporated, add the fish bones and stir for one minute; then add water.
- Bring vegetables to a boil.
- Skim off any foam and allow to simmer for 20 to 30 minutes.
- Strain and set aside.
- In a large saucepan, cook diced onions on low heat until transparent and add grated tomatoes.
- Once water has evaporated, add in diced potatoes and stir.
- Add in fish and seafood, then stock until it covers the contents of the pan.
- For the picada:
- Place a small saucepan with olive oil on medium heat.
- Add chopped garlic cloves and allow to soften.
- Remove from heat.
- Lightly toast slices of bread and set aside.
- In a mortar or a blender, blend together bread, garlic, paprika, hazelnuts, almonds, olive oil, and a little salt.
- Pour mixture into a large saucepan along with fish and potatoes.
- Stir together for 1 minute and add in cleaned mussels and clams.
- Once clams and mussels open, taste and add more salt if necessary.
- Allow the dish to sit for a few minutes and serve warm.
Notes
- For a richer broth, roast the fish bones in a 400°F (200°C) oven for 20 minutes before simmering.
- To ensure even cooking, add the scallops and clams during the last few minutes of cooking.
- Substitute other firm white fish fillets like cod or halibut for the striped bass.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Catalan
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150