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 its almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.
Scorpion Fish Stew with Clams Ingredients
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
Spanish Scorpion Fish Stew with Clams
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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- Spanish Scorpion Fish Stew with Clams Recipe
Ingredients: 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, peele