2nd Place - Spanish-Style White Fish Stew

Chef: Nancy Nachman

Ingredients

• 28 oz. can diced tomatoes
• 1 onion
• 4 garlic cloves
• 1 cup clam juice
• 1/2 cup finely diced smoked ham
• 2/3 cup Spanish olives with pimento, diced
• 1 1/2 lbs. firm white fish (no skin)
• 6 Tbsp. extra virgin olive oil
• 1/2 cup mayonnaise (Hellmann's original, of course)
• 1/2 tsp. smoked paprika
• Kosher salt and finely ground black pepper
• 1 fresh baguette

Directions

1. Spray a large Dutch oven with nonstick spray and set on a stove top on medium-high heat. In a food processor, finely chop the onion and ham together. To the Dutch oven add 1 Tbsp. olive oil and let the pot heat up for a minute, then add the onion and ham mixture. Saute until just beginning to turn golden brown. Add 1 clove of minced garlic, stirring frequently, until it softens into the diced onions and ham mixture; about 5 minutes. Add the can of tomatoes and cook for 10 minutes. Add clam broth and simmer for another 5 minutes. Add the olives and stir the mixture together, cooking for another 2 minutes.
2. Slip in the fish and make sure you cover the fish with the tomato mixture. Cover and simmer for 25 minutes. Check the fish to be sure it's cooked through but not overcooked either. Should be moist ,not dry. Now it’s ready to serve.
3. While the fish is cooking, take the second minced clove of garlic and mash it into a paste with a pinch of salt on a cutting board. Put the mashed garlic into a small bowl and whisk in the mayonnaise and smoked paprika.
4. Slice the baguette and place it on a rimmed baking sheet. Sprinkle the slices with a small bit of olive oil and toast them in the oven for about 8-10 minutes, until lightly golden brown. Watch carefully so they do not burn.
5. Ladle the stew into soup bowls and place about 1 Tbsp. of the mayonnaise on top of the stew in the center. When ready to eat, stir the mayonnaise sauce into the stew, turning the red stew into a vibrant coral color. Dip slices of toasted baguette into the yummy stew.