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.
|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.
|1||tablespoon olive oil|
|1||large onion, thinly sliced|
|1||large tomato, diced|
|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|
|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