• Heavt Iron Pan
• Dry Paper Towel
• Spoon for cooking and mixing.
• Food Processor
- Extra virgin olive oil
- ½ cup dry white wine or sherry (like fino or manzanilla)
- 1.5 cups fish stock
- A pinch of saffron threads
- 1 teaspoon sugar.
- ½ pound firm white fish fillets (such as hake, cod, halibut), cut into chunks.
- 8 medium or large raw shrimp (I prefer whole shrimp but peeled will also work).
- 6 cloves of garlic, minced
- 2 tomatoes, peeled and diced
- 1 teaspoon tomato paste
- • 2 large cloves of garlic, peeled
- •1 tablespoon chopped flatleaf parsley.1 pound waxy potatoes, washed well (peeled if you wish) and cut into ⅓ inch thick slices
- 1 pound waxy potatoes, washed well (peeled if you wish) and cut into ⅓ inch thick slices.
1. Heat the the olive oil in wide and heavy pan (I used a cast iron pan) over a medium heat.
2.Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
3. Add the potatoes, wine and stock (make sure the potatoes are covered with liquid– add more stock if necessary). Then add the salt, saffron and sugar.
4. Cover and simmer on a low heat for 20 minutes.
5. To prepare the picada, coat a small skillet in olive oil and heat to medium high (but not smoking).
6. Add the raw almonds and garlic, and brown on all sides.
7. Remove and dry on paper towels. Once cool, pulse to a crumbly paste in your food processor or in a mortar and pestle.
8. Add a bit of the stew’s liquid if necessary to blend.Finally, add the fish chunks to the stew and cook for about four minutes (uncovered).
9. Then add the shrimp and cook until just pink.
10. If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don’t overcook and just add back to serve.