plum tomato, halved crosswise
extra virgin olive oil
large onion, thinly sliced
clove garlic, minced
bottled clam broth
sliced serrano ham, cut into thin strips
pitted green olives, chopped
halibut filet, cut into 2-inch chunks
sweet Pimentón de la Vera or smoked Spanish paprika
1. Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
2. In a large, deep skillet, heat 1 tablespoon of the olive oil. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
3. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
4. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt. Whisk in the mayonnaise, pimentón and the remaining 2 tablespoons of olive oil.
5. Serve the fish stew in shallow bowls with a dollop of the pimentón mayonnaise.