This amazing Spanish seafood stew tastes fantastic because of several surprising ingredients, starting with Castelvetrano olives, chopped almonds, and a bit of cured serrano ham. We recommend a blend of clams, mussels, scallops, fish, and shrimp here, which you can easily adjust to your taste. Finish with a deeply flavorful Spanish smoked paprika mayo and some toasty croutons for an incredibly delicious soup.
Serves: 4
Difficulty: moderate
Prep time: 20 min.
Cook time: 15-18 min.
Diet: Keto/GF (omit bread or use Keto or GF friendly)
Ingredients
¼ cup extra virgin olive oil
1 lb. yellow onion, diced (2 large)
¼ cup shallots, minced
¼ cup garlic, minced
3 cups ground peeled tomatoes (24 oz. canned)
2 cups clam juice
2 cups water
4 oz. Serrano ham, or prosciutto, sliced and julienned
1/3 cup Castelvetrano olives, rough chopped
1 t sea salt
½ t black pepper, ground
¼ cup Italian flat leaf parsley, chopped
2 lb. *halibut filets, cut bite sized
½ cup mayonnaise
1 t smoked (Spanish) paprika
8 baguette slices, toasted
3 T Marcona almonds, crushed
*Seafood such as shrimp, scallops, clams, mussels, and other white fish can be substituted.
Steps
Sauté onion, shallots and garlic in 2 T olive oil (reserve remainder) until just beginning to brown, 3 minutes. Add tomatoes and bring to a simmer, 5 min. Add water, ham, clam juice, salt, pepper, parsley, and olives and bring to a boil. Add fish, simmering gently until cooked through, 5 minutes, stirring occasionally. Meanwhile, combine mayo with paprika and 2 T olive oil. Toast thin slices or cubes of baguette for croutons, drizzling with a little olive oil as desired. Serve stew hot garnished with mayo, croutons, and crushed almonds.
