Catalan Fish Stew

Step 1

Mince 4 garlic cloves until pieces are smaller than grains of rice, about the size of pencil dots.

Step 2

Place the onion on a cutting board and slice it lengthwise from root to tip, then turn the slices and cut crosswise into 1/4-inch cubes.

Step 3

Pat the fish fillet dry with paper towels, then place it on the cutting board and cut into 2-inch chunks using a chef's knife.

Step 4

Pour 2 tablespoons olive oil into a large pot or deep skillet and heat over medium-high until it shimmers and slides quickly when tilted, about 90 seconds.

Step 5

Add the diced onion to the hot oil and stir constantly for 4–5 minutes until softened and turning pale gold at the edges.

Step 6

Add the minced garlic to the pot and stir for 30 seconds until the smell becomes strong and fragrant, then immediately pour in the crushed tomatoes.

Step 7

Pour in 1.5 cups fish stock, add the saffron threads, and stir to combine; bring to a gentle simmer over medium heat, about 3 minutes.

Step 8

Add the fish chunks to the simmering broth, gently stir once, and simmer uncovered for 4 minutes until the fish is beginning to turn opaque.

Step 9

Add the shrimp to the pot and stir gently; simmer for 3–4 minutes until the shrimp turn bright pink and curl slightly.

Step 10

Taste the stew and add salt and pepper until it tastes savory and balanced.

Step 11

Pour the remaining 2 tablespoons olive oil into a small skillet and heat over medium-high until shimmering, about 60 seconds.

Step 12

Thinly slice the remaining 2 garlic cloves lengthwise into paper-thin pieces and add to the hot oil; cook for 30–45 seconds until golden and fragrant.

Step 13

Pour the garlic and golden oil over the surface of the stew in a thin stream.

Step 14

Ladle the stew into bowls, ensuring each serving has fish and shrimp, and serve immediately with crusty bread for soaking.