Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Antonis Achilleos

How to Make It

Step 1    

Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.

Step 2    

In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.

Step 3    

Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.

Step 4    

Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil.

Step 5    

Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.

Make Ahead

The smoked-paprika mayonnaise can be refrigerated for up to 2 days.

Serve With

Crusty bread.

Suggested Pairing

Albariño is Spain's best-known white, but there are others that belong on the table as well. One is Godello, a medium-bodied wine that has enough structure to go with this flavorful stew.

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