Name: Rape con Grelos y Almejas (Catalan Fish Ragout)
Yield: Serves 4
Cuisine: Spain
Ingredients: 3 cloves garlic, finely minced; 1½ teaspoons dried red pepper flakes; 1 bay leaf; Salt and freshly ground pepper; 4 cups Fish Fumet; Romescu or Aioli (recipes follow); ¼ cup olive oil; 2 pounds anglerfish (monkfish), rockfish, or sea bass, trimmed and cut into 3 by 2-inch pieces; 1 to 2 tablespoons fresh lemon juice (optional); 6 slices (about ½ inch) French or Italian bread, grilled or toasted, rubbed with virgin olive oil and a cut clove garlic, each slice cut into thirds; 36 Manila clams, scrubbed; 1 pound Swiss chard or escarole, tough stems removed, cut into fine chiffonade, rinsed well and drained; 2 medium onions, diced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is one of our favorite fish ragouts, although we had a problem when we called it rape, which means anglerfish or monkfish in Spanish, on the menu. People just couldn’t bring themselves to order it. Now we call it a Catalan fish ragout with clams and greens and it sells a lot better.

Ingredients

¼ cup olive oil
2 medium onions, diced
3 cloves garlic

Method

Heat the olive oil in a deep saucepan over medium heat. Add the onions and garlic and cook a few minutes. Stir in the pepper flakes and bay leaf; cook until the onions are translucent but do not let the garlic brown. Add the fish fumet and simmer about 15 minutes. Season to taste with salt and pepper. Add the lemon juice if you want. This base can be made hours ahead and refrigerated.