“This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish.”

Ingredients Nutrition


  1. Carefully grate the cut sides the the tomatoes, stopping when you reach the skin. This should produce approximately 2 cups of tomato pulp.
  2. In a large deep skillet, heat 1 tbsp of the olive oil. Add the onion and half of the garlic and cook over medium heat, stirring often, until softened and just beginning to brown (about 6 minutes). Add the tomato pulp and cook over high heat until thickened (about 5 minutes). Add the clam broth and boil until it is reduced by half (about 5 minutes).
  3. Add the ham, olives, and fish and simmer over medium heat, stirring occasionally, until the fish is cooked through and the stew is thick. (about 5 minutes).
  4. Meanwhile, in a small bowl, or a mortar and pestle, mash the remaining garlic to a paste along with a pinch of salt. Whisk the mayonnaise into the garlic paste along with the paprika and the remaining 2 tbsp olive oil.
  5. Serve the stew in shallow bowls with a dollop of the mayonnaise and crusty bread.

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