Recipe for Catalonian seafood soup

Karoline Boehm Goodnick for The Boston Globe

Serves 4

Picada, a specialty of Catalonia, is a little like a nut pesto; this one is based on almonds and parsley. The mixture is added to the pot near the end of cooking.

PICADA

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¼ cup blanched, slivered almonds
2 tablespoons parsley, chopped
1 clove garlic, chopped
3 tablespoons olive oil

1. In a food processor, combine the almonds, parsley, and garlic. Work until finely chopped.

2. With the motor running, add the oil in a thin steady stream; set aside.

STEW

1 tablespoon olive oil
1 large onion, thinly sliced
1 bay leaf
1 large tomato, diced
½ teaspoon saffron
1 cup clam cooking liquid
3 cups fish or chicken stock
2 medium cooked potatoes, peeled and cut into ½-inch pieces
1 pound skinless boneless monkfish, hake, or haddock, cut into 1-inch pieces
12 cooked clams
Salt and pepper to taste

1. In a large soup pot over medium-high heat, heat the oil. Add the onion and bay leaf and cook, stirring often, for about 6 minutes.

2. Add the tomato and saffron. Cook, stirring, for 1 minute more. Add the cooking liquid and stock. Bring to a boil, lower the heat, and simmer for 10 minutes.

3. Add the potatoes and fish to the pot. Cover and cook for 5 minutes or until the potatoes are tender.

4. Add the clams and cook 2 minutes more or until they are hot. Remove bay leaf. Stir in picada. Taste for seasoning and add more salt and pepper, if you like. Molly Kravitz

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