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.
¼cup blanched, slivered almonds2tablespoons parsley, chopped1clove garlic, chopped3tablespoons 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.
1tablespoon olive oil1large onion, thinly sliced1bay leaf1large tomato, diced½teaspoon saffron1cup clam cooking liquid3cups fish or chicken stock 2medium cooked potatoes, peeled and cut into ½-inch pieces1pound skinless boneless monkfish, hake, or haddock, cut into 1-inch pieces12cooked 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