Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
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
-
¼
cup slivered almonds
-
4
tablespoons extra-virgin olive oil, divided
Directions
-
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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT