Possible Stews For The Next Barcelona Dinner

Guisado Mediterraneo (Mediterranean Fish Stew):
Serves 4

INGREDIENTS:
2 tablespoons olive oil
2 onions, chopped
1 celery stick, chopped
2 medium carrots, peeled & chopped
4 large garlic cloves, minced
4 anchovy fillets, rinsed & chopped
8 medium ripe tomatoes, peeled, seeded & chopped
1 1/2 cups dry white wine
3 cups water
4 fish fillets
Salt & pepper

PREPARATION
1) Heat the oil in a large pan over medium-low heat and add onions, celery and carrot.
2) Cook, whilst stirring, until thoroughly tender - about 10-15 minutes.
3) Stir in the anchovies and tomatoes and cook for about 10 minutes, until the tomatoes have cooked down and the mixture is aromatic. Stir often.
4) Stir in the wine, raise the heat and bring to a boil for 5 minutes, stirring often.
5) Add the water and lower heat to simmer.
6) Add salt to taste and simmer uncovered for 15 minutes, stirring often.
7) Stir in fish and optional saffron and simmer uncovered for another 15 minutes. The fish should be cooked through. Add pepper and adjust salt.


Zarzuela de Mariscos a la Catalana (Traditional Catalan Fish Stew)

INGREDIENTS
1/2 cup olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 pound medium shrimp, peeled and deveined
1/2 pound fresh sea bass fillets, sliced into 1/2-inch slices
1/2 pound angler fish fillets, sliced into 1/2-inch slices
1/2 pound scampi, peeled
1 dozen clams, scrubbed
1 dozen mussels, scrubbed and debearded
1 recipe Picada (see recipe from above)
1 tablespoon finely chopped fresh parsley leaves
Loaf crusty bread

PREPARATION
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until wilted. Season the squid with salt and pepper. Add to the onions and saute for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and scampi with salt and pepper. Add the clams, mussels, scampi, shrimp and fish fillets to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (**they will turn pink and there tails will curl completely in). Stir in the picada sauce. Remove from the heat and ladle into serving bowls. Garnish with parsley and serve with crusty bread.

Picada Sauce Recipe (for above)

INGREDIENTS
2 cloves garlic, peeled and minced
1/4 cup blanched almonds, roasted
1/4 cup blanched hazelnuts, roasted
1 slice fried bread
1 tablespoons finely chopped fresh parsley leaves
Olive oil
Salt and pepper

PREPARATION
Using a mortar and pestle or a spice mill or a food processor, grind the garlic, nuts and bread together. Add the parsley and mash until incorporated. Add in enough oil to the mixture to form a thick paste, about 1/4 cup. Season with salt and pepper. Use in the fish stew