Spanish Scorpion Fish Stew with Clams Recipe

Scorpion Fish Stew with Clams – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, fish stew / stew together and it’s almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.

Scorpion Fish Stew with Clams Ingredients

Spanish Scorpion Fish Stew with Clams

  • FOR THE STOCK
  • 1 garlic clove, peeled
  • 1 tablespoon spanish extra-virgin olive oil
  • ½ celery stalk, roughly chopped
  • ½ carrot, trimmed and roughly chopped
  • ½ medium spanish onion, peeled and roughly chopped
  • 1 3-pound scorpion fish, filleted, head and bones reserved (see tip)
  • FOR THE SUQUET
  • 2 ripe plum tomatoes
  • 2 tablespoons spanish extra-virgin olive oil
  • 2 russet potatoes, peeled and roughly chopped
  • pinch of sugar
  • pinch of saffron
  • ¼ teaspoon sweet pimentón (spanish smoked paprika)
  • FOR THE PICADA
  • 2 garlic cloves, peeled
  • pinch of sea salt
  • 2 tablespoons chopped fresh flat-leaf parsley
  • sea salt to taste
  • 8 manilla clams, scrubbed
  • allioli (optional)
  • Method

  • Prepare the stock: Split the garlic clove by pressing down hard on it with the heel of your hand or the flat side of a kitchen knife. In a large pot, heat the olive oil over medium-low heat. Add the garlic, celery, carrot, and onion and sauté until golden brown, about 10 minutes. Add the fish bones and head and enough water to cover. Bring to a simmer, then reduce the heat and simmer gently for 25 minutes. Skim any foam that rises to the top.
  • Prepare the suquet: Slice the tomatoes in half. Place a grater over a mixing bowl. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated. Discard the skins. In a deep pot, heat the olive oil over medium heat. Add the potatoes and sauté for 2 minutes. Stir in the tomato pulp and sugar and cook for another 2 minutes, then add the saffron and pimentón and cook for a minute.
  • Strain the fish stock through a fine-mesh strainer, then add just enough stock to the pot to cover the potatoes. Increase the heat to medium-high and bring to a boil, then reduce the heat to low and simmer until the potatoes are cooked through, about 10 minutes.
  • Prepare the picada: Using a mortar and pestle, mash the garlic with the salt until you have a thick paste. Add the parsley and one piece of potato from the stew and mix.
  • Salt the fish fillets on both sides and cut in half, so you have 4 equal pieces. Place the fillets in the pot and add the clams. Cook for 4 to 5 minutes or until the clams begin to open. Stir in the picada and season to taste with salt. Serve with allioli, if you like.
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