Recipe for Catalonian seafood soup
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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
| 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
© Copyright 2013 Globe Newspaper Company.
