Calderta de pescado menorquin inspired fish stew
from Chef Alex Raij
Inspired by the cooking of Menorca, this tomato forward fish stew is finished with an almond picada that thickens, flavors, and adds a nutty and a toasted garlic aroma. Its satisfying, deep flavors are conveniently achieved with the help of your pantry, freezer and few fresh staples.
Watch Alex prepare this dish in our Chefs. Home. Cooking. film series
Made with Double Concentrated Tomato Paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
40 min (COOK TIME: 20 min / PREP TIME: 15 min / PASSIVE TIME: 5 min)
Medium
6 servings
Ingredients
-
3
cloves
garlic
(divided)
-
4-6
slices
baguette bread
(cut about ¼-inch thick)
-
1/3
cup
full bodied
(fruity extra-virgin olive oil, such as Spanish Arbequina)
-
½ large yellow onion
(finely chopped (about 1 cup))
-
2-1/2
tsp. salt
(plus more to taste)
-
1
small dry chili pepper
(such as árbol, seeded or 1/4 tsp. crushed red pepper)
-
3
Tbsp. chopped fresh Italian parsley
-
1
Tbsp. chopped fresh marjoram
(optional)
-
pinch
aof saffron threads
-
¼
cup
Mutti® Double Concentrated Tomato Paste
-
1/3
cup
dry white wine
-
14
oz
Mutti® Cherry Tomatoes (Ciliegini)
(drained with juices reserved)
-
1-1/2
cups
fish or chicken stock or water
-
¾ lb. cod or hake
(cut into 6 equal pieces)
-
12
cherrystone or littleneck clams
-
3
oz. cleaned squid
-
12
medium shrimp
(peeled if desired)
-
1-1/2
Tbsp. almond butter
-
½
cup
water
-
additional bread for serving
Alex Raij is half of the James Beard Finalist restaurateur team behind some of New York’s finest small restaurants. She is the Founder, Chef, Owner (with Eder Montero) of Txikito, a Basque restaurant, el quinto pino, a Tapas Bar, La Vara, an improvisational Spanish restaurant celebrating the Moorish and Jewish legacy in Spanish cuisines, and Saint Julivert Fisherie, a fish restaurant drawing inspiration from travel and ports of call. In addition, Chef Raij is also the author of The Basque Book. Get to know Alex through our Chefs. Home. Cooking. film series.
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Alex Raij is half of the James Beard Finalist restaurateur team behind some of New York’s finest small restaurants. She is the Founder, Chef, Owner (with Eder Montero) of Txikito, a Basque restaurant, el quinto pino, a Tapas Bar, La Vara, an improvisational Spanish restaurant celebrating the Moorish and Jewish legacy in Spanish cuisines, and Saint Julivert Fisherie, a fish restaurant drawing inspiration from travel and ports of call. In addition, Chef Raij is also the author of The Basque Book. Get to know Alex through our Chefs. Home. Cooking. film series.
