Catalan Stew Recipe
saffron fennel broth, tomato, head on shrimp, mussels, clams, cod, baguette
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Ingredients
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Broth & Base
Seafood
Finish & Garnish
Method
Broth & Base
- 1
Toast saffron
Lightly toast saffron threads in a dry skillet over low heat for 30 seconds until fragrant. Transfer to a small bowl and cover with 2 tablespoons warm water to bloom while you cook the base.
- 2
Sweat aromatics
Heat 3 tablespoons olive oil in a wide, heavy 5–6 quart pot (or large sauté pan with high sides) over medium heat. Add the chopped onion and sliced fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the sliced garlic and cook 1 minute more until fragrant, taking care not to brown the garlic.
- 3
Season
Stir in 1 teaspoon smoked paprika and the bloomed saffron plus its soaking liquid. Cook for 30 seconds to release aromas.
- 4
Deglaze
Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, roughly 3–4 minutes.
- 5
Add tomatoes and stock
Add the 14 oz crushed tomatoes, 4 cups fish stock (or clam juice), 1 bay leaf, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes to meld flavors and slightly reduce the broth.
- 6
Adjust
Taste the broth and adjust seasoning with additional salt if needed. Stir in 1 teaspoon lemon zest to brighten the broth.
Seafood
- 7
Prepare seafood
While the broth simmers, rinse mussels and clams under cold water and discard any that remain open when tapped. Pat shrimp and cod dry. If using squid, pat dry and set aside.
- 8
Add shellfish
When the broth is at a gentle simmer, add the clams and mussels. Cover the pot and steam for 4–6 minutes until most shells have opened. Keep the pot covered and use tongs to transfer opened shellfish to a bowl; discard any that remain tightly closed. Reserve the cooking liquid in the pot.
- 9
Cook firm white fish
Add the cod pieces to the simmering broth and poach gently for 3–4 minutes, until the fish is opaque and flakes easily. If using squid, add it now and cook 2–3 minutes (don’t overcook).
- 10
Finish with shrimp and reintroduce shellfish
Add the head-on shrimp to the pot and simmer 2–3 minutes until pink and cooked through. Return the reserved mussels and clams (and any accumulated juices) to the pot to warm through for 1 minute. Taste and adjust seasoning with more salt or a pinch of smoked paprika if desired.
Finish & Garnish
- 11
Brighten and herb
Remove the pot from heat. Stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped fennel fronds and 1/4 cup chopped parsley. Drizzle 1 tablespoon olive oil over the stew.
- 12
- 13
Make-ahead & notes
The broth can be made up to 2 days ahead and refrigerated; add seafood and heat through just before serving to avoid overcooking. If you prefer a spicier touch, add a pinch of crushed red pepper when you add the paprika.