Catalan Fish Stew with Pimentón Mayonnaise

Serving Size: 4
Prep Time:
Total Time:


  • 1.5 Pound plum tomato, halved crosswise
  • 0.5 cup mayonnaise
  • kosher salt
  • 1.5 Pound halibut filet, cut into 2-inch chunks
  • 0.33 cup pitted green olives, chopped
  • 4 Ounce sliced serrano ham, cut into thin strips
  • 1 cup bottled clam broth
  • 2 clove garlic, minced
  • 1 large onion, thinly sliced
  • 3 Tbsp extra virgin olive oil
  • 0.5 tsp 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.