Valencian Eel and Potato Stew
Valencian Albufera-style stew of eel and waxy potatoes simmered in a paprika-and-garlic broth thickened with toasted almonds and pounded bread, served with crusty bread for the broth.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut eel into 4cm pieces and pat dry. Peel potatoes into 2cm cubes. Smash 10 garlic cloves and reserve 6 whole. Chop parsley. Toast two bread slices until golden.
Toast
Heat 2 tbsp olive oil in a heavy clay pot over medium 1 minute. Add almonds and torn day-old bread, toast 90 seconds until pale gold. Transfer to a mortar with 6 whole garlic cloves and pound to a coarse paste.
Bloom
Add remaining 2 tbsp oil and 10 smashed garlic cloves to pot over medium 90 seconds until pale gold. Stir in sweet and hot pimentón off heat 15 seconds until fragrant.
Simmer
Return pot to medium, add cubed potatoes, bay leaves, and 1 tsp salt, toss to coat. Pour in 560ml hot fish stock, bring to vigorous simmer, lower to medium-low, cook 13–14 minutes until potatoes are just tender.
Build
Stir picada paste into broth with 3 tbsp stock to loosen. Nestle eel pieces into broth, season with remaining 0.5 tsp salt and pepper. Simmer over low 6–7 minutes until eel is firm.
Plate
Taste and adjust seasoning. Ladle stew into warm bowls with eel pieces on top, scatter parsley across, serve with toasted bread for mopping the broth.
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