Simple Spanish Fish Stew
Crisp slices of crostini float atop this simple, yet hearty Spanish-style fish stew.
4 slices of coarse bread, cut into 1/2-inch thick slices
2 garlic cloves, sliced
3 tablespoons olive oil - divided use
2 tomatoes, cut in half
4 garlic cloves, peeled
3 parsley sprigs
1 tomato, peeled
1/2 teaspoon paprika
2 pounds red snapper, cleaned and cut into chunks
Freshly ground black pepper to taste
3 1/2 cups water
- To Make the Crostini: Preheat the oven to 350°F (175°C).
- Toast the bread until it begins to color, 10 to 20 minutes. Remove from the heat, rub with garlic, and brush with 2 tablespoons olive oil.
- Just before serving, rub the bread with the cut side of the tomato, squeezing a little juice of the tomato onto the bread.
- To make the Fish Stew: In a mortar and pestle, pound together the garlic and parsley with a little salt until you have a paste. Add the peeled tomato and work into the paste.
- Heat 1 tablespoon olive oil over medium-low heat in a heavy-bottomed casserole and sauté the paste, stirring, for about 3 minutes.
- Lightly salt the fish.
- Add the paprika and the fish, stir together, and add water to cover. Bring to a boil, add more salt and pepper to taste, and boil for 5 minutes. Reduce heat and simmer another 5 to 10 minutes or until the fish is cooked through.
- Adjust seasonings and serve in flat wide soup bowls. Float crostini on the top.
Makes 4 servings.