Saffron Monkfish and Potato Stew — Catalan Fish Stew
Catalan coastal fish stew of monkfish and potatoes simmered in a saffron-almond picada broth, finished with parsley and olive oil and served with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut monkfish into 3cm pieces and pat dry. Peel potatoes into 2cm cubes. Dice onion, smash 4 garlic cloves, grate tomatoes, chop parsley. Toast 40g almonds and 60g torn bread in a dry pan until golden. Pound with remaining 4 garlic cloves and 0.5 tsp salt to a coarse paste. Steep 0.5 tsp saffron in 3 tbsp hot stock.
Sweat
Heat 40ml olive oil in a large heavy pot over medium with 2 bay leaves and diced onion. Cook 7 minutes until softened. Stir in smashed garlic and pimenton off heat for 15 seconds until fragrant.
Build
Return to medium heat, add grated tomato, cook 4 minutes until darkened. Pour in white wine, reduce 90 seconds. Add potato cubes and 540ml hot stock, simmer over medium-low 12–14 minutes until potato is just tender.
Simmer
Stir picada paste and saffron-stock into broth. Season monkfish pieces with remaining 1 tsp salt and 0.5 tsp pepper, nestle into stew. Simmer over low 6–7 minutes until fish flakes easily with a fork.
Finish and plate
Taste and adjust seasoning. Ladle stew into warm bowls, drizzle final 2 tsp olive oil, scatter chopped parsley. Serve with toasted bread for mopping broth.
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