Galician Fish Stew

This traditional fisherman's stew is punched up by ajada, a spicy Galician sauce made with olive oil, garlic and paprika.


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  • Servings: 4

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  • Four 6-ounce skinless halibut fillets
  • Kosher salt
  • 2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
  • 1 cup fish stock or clam broth
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 medium onion, quartered
  • 3 cups coarsely chopped Swiss chard leaves (6 ounces)
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon sweet Spanish paprika
  • Crushed red pepper

How to make this recipe

  1. Season the halibut with salt and refrigerate for 30 minutes. In a large saucepan, combine the potatoes, stock, wine, bay leaves, onion, chard and 1 tablespoon of salt. Bring to a boil, cover and simmer over low heat for 15 minutes.

  2. In a small saucepan, heat the oil. Add the garlic and cook over low heat until golden, 4 minutes. Stir in the paprika and crushed red pepper; remove from the heat.

  3. Lay the halibut on top of the potatoes and simmer, turning once, until the fish is just cooked through, about 8 minutes.

  4. Transfer the halibut and potato stew to shallow bowls. Ladle 1 1/2 cups of the broth into the garlic oil and bring to a boil. Stir well, pour it over the fish and serve.

Suggested Pairing

Minerally Albariño.

Contributed By Published October 2007

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