Catalan Fish Stew

Ingredients:

1 12-ounce-jar Trader Giotto’s Bruschetta sauce

½ cup white wine or bottled clam broth

1 teaspoon smoked Spanish paprika powder

1 Tablespoon fresh thymes leaves

1 teaspoon saffron strands (optional)

1 ½ pound firm white fish (halibut, bream, cod, monkfish, pollock) cut into 2-inch pieces

4 ounces sliced serrano ham (or Prosciutto de Parma)

1/3 cup pitted green olives

1 garlic clove, minced

1/2 cup good quality mayonnaise

Cooking directions:

Preheat oven to 350⁰F.

1.    Put Bruschetta sauce in an enamel baking pan.

2.    Add wine, 1/2 teaspoon smoked paprika, thyme and saffron. Stir together.

3.    Put in oven for ten minutes to heat up.

4.    Remove and add fish. Stir carefully.

5.    Cook for ten minutes.

6.    Remove from oven and add ham and olives, mixing well.

7.    Return to oven and cook ten more minutes until fish is fully cooked.

8. Meanwhile, in a small bowl, mash the garlic using the back of a spoon into a paste with a pinch of salt. Whisk in the mayonnaise and 1/2 teaspoon of smoked paprika. Thin with olive oil, if desired.

8.    Serve stew over rice with a dollop of the mayonnaise mixture.

Serves:  4

Wine recommendations:  Albariño, Godella, Vinho Verde, Provençal Rosé, Sangiovese, or Grenache.