Catalan Fish and Potato Stew

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A rustic coastal stew from Catalonia's Costa Brava, this dish layers tender potatoes with white fish, mussels, and prawns in a saffron-scented broth thickened with ground almonds. The picada of toasted nuts gives the stew its signature silky body and deep toasted flavor. Serve with crusty bread to mop up every drop of the briny, golden broth.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 6 gSugar
• 36 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 185 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sofregit and broth

• 4 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 small fennel bulb, finely diced (fronds reserved)
• 2 ripe tomatoes, grated (skins discarded) or 1/2 cup crushed tomato
• 1 teaspoon sweet smoked paprika (pimentón dulce)
• Pinch of saffron threads (about 20)
• 1/2 cup dry white wine
• 4 cups warm fish stock or bottled clam juice
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste

For the potatoes and seafood

• 1.5 lbs Yukon Gold or waxy potatoes, peeled and cut into 1-inch chunks
• 1 lb skinless monkfish fillet, cut into 1.5-inch pieces
• 12 fresh mussels, scrubbed and debearded
• 8 large head-on prawns, shells on
• Freshly ground black pepper

For the picada (nut thickener)

• 1/3 cup blanched almonds
• 2 tablespoons hazelnuts
• 1 small garlic clove
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons of the warm stew broth

To finish and serve

• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon fresh lemon juice
• Crusty grilled bread, for serving
• A few saffron threads or smoked paprika, for garnish

Directions

1. Heat the olive oil in a wide, heavy Dutch oven or cazuela over medium-low heat. Add the onion, garlic, and fennel with a pinch of salt and cook gently for 12-15 minutes, stirring often, until softened and translucent but not browned.
2. Stir in the grated tomato, smoked paprika, and saffron. Cook 4-5 minutes until the tomato darkens and the oil turns a deep rusty red, then pour in the white wine and simmer for 2 minutes to cook off the alcohol.
3. Add the warm fish stock, bay leaf, and potatoes. Bring to a gentle boil, then reduce to a steady simmer and cook uncovered for 15-18 minutes, until the potatoes are just tender and the broth has reduced slightly.
4. Meanwhile, make the picada: toast the almonds and hazelnuts in a small dry skillet over medium heat for 3-4 minutes until golden and fragrant. Transfer to a mortar or small food processor with the garlic and parsley and pound or pulse to a coarse paste, then loosen with 2 tablespoons of the warm broth.
5. Slip the monkfish pieces into the stew and nestle the mussels among the potatoes. Cover and cook 3-4 minutes, then add the prawns, cover again, and cook 2-3 minutes more, until the fish flakes, the prawns are pink, and the mussels have opened. Discard any unopened mussels.
6. Stir the picada into the stew and simmer 1 minute to thicken the broth and meld the flavors. Taste and adjust salt and pepper, then finish with the lemon juice and a generous shower of chopped parsley.
7. Ladle the stew into wide shallow bowls, making sure each portion gets potatoes, fish, prawns, and mussels. Garnish with reserved fennel fronds and a few saffron threads, and serve immediately with grilled crusty bread.

Cook’s Notes

• Use the freshest, firmest white fish you can find: monkfish, hake, or cod are traditional; avoid delicate fillets that fall apart.
• Toast the nuts slowly and watch them closely, as they go from golden to burnt in seconds; this step is key to the stew's deep flavor.
• For a more luxurious version, add a small splash of brandy along with the white wine and let it flame off before adding the stock.
• Suquet improves as it sits; make it a few hours ahead and gently rewarm, adding the seafood only in the final 10 minutes.
• If the broth seems too thin after adding the picada, mash a few potato chunks against the side of the pot and stir to release their starch.

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