This rich, flavorful Catalan twist on fish stew comes from chef Mark Sullivan, who traveled and cooked in the Mediterranean in his twenties, and returned with a deep affection for the fish stews of the region. Here, the broth is rich and boldly flavored with chorizo and smoked paprika Slideshow:  Spanish Recipes 

Mark Sullivan
September 2014

Gallery

© Chris Chen

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the olive oil. Add the chorizo, shallots, tomato, piquillo and pimentón and sauté over moderately high heat until fragrant, about 1 minute.

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  • Add the fish stock and sherry and bring to a simmer.

  • Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes; and cook the squid until white, about 2 minutes. Discard any clams or mussels that don’t open.

  • Serve the stew in bowls, garnished with the almonds and parsley.

Serve With

Toasts drizzled with olive oil and rubbed with 1 halved garlic clove and 1 halved tomato.

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