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Catalan-Style Seafood Stew
The Catalan fish stew called suquet de peix traditionally is cooked in a cazuela, a wide, shallow terracotta dish, but a 12-inch skillet is a great alternative and what we use in this recipe. A combination of shrimp, mussels and flaky white fish in a saffron-scented tomato broth yields a dish full of color, shapes and texture. In the Catalan kitchen, picada refers to a mixture of nuts, garlic, bread and, often, other aromatic ingredients—from herbs to chilies, and even cooked chicken livers—pounded or ground to a thick paste. It’s used to add flavor to dishes of all sorts, or stirred into stews at the end of cooking to enrich and thicken the broth. We make a simple picada and hand-chop the ingredients, though you could bash the ingredients in a mortar with a pestle. Serve directly from the skillet, with warm, crusty bread for soaking up the broth.
4
Servings
Tip
Don’t use a lower-starch potato in place of the russet. The russet, cut into thin slices, cooks quickly and releases starch that adds a little body to the broth.
55 minutes
Ingredients
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¼
cup slivered almonds
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4
tablespoons extra-virgin olive oil, divided
Directions
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01In a 12-inch skillet over medium, toast the almonds, stirring often, until lightly browned and fragrant, 2 to 3 minutes; transfer to a small bowl. In the same skillet over medium, heat 2 tablespoons oil until shimmering. Add half of the garlic and cook, stirring, until just beginning to brown, about 1 minute. Using a slotted spoon, transfer the garlic to the bowl with the almonds. Return the skillet to medium and add the bread. Cook, tossing often, until browned in spots, about 3 minutes. Transfer to the bowl with the almonds and garlic; set aside.
