A healthy and lean dinner idea. Ask your fish supplier to clean, gut, and skin the fish if you prefer. This dish is also good with other types of oily fish, such as mackerel. To make it with shellfish, use small round clams, small razor clams, or mussels.
2 lb. fresh salmon fillet
8 sprigs fresh parsley
2 tbsp olive oil
3 tbsp sofrito (see below)
5 cups fish stock (see below)
4 cups canned lentils, drained
2 tbsp picada (see below)
2 pinches salt
8-1/2 garlic cloves
1/2 cup extra-virgin oil
4-1/3 cups onions, finely chopped
3/4 tsp dried thyme
3/4 tsp dried rosemary
1/2 dried bay leaf
8 oz. pureed fresh tomatoes or canned tomato purée
1/2 tsp salt
5 tsp olive oil
14 oz. crabs
3-3/4 lb. fish
1 gallon water
5-1/4 tsp saffron threads
6 garlic cloves
3-1/3 cups fresh parsley leaves
Scant 1 cup extra-virgin olive oil
1 cup toasted blanched hazelnuts
Step 1: Remove the skin from the salmon fillet. To do this, grip the skin at the end nearest to you, then cut between the flesh and the skin, keeping the skin taut. Run your fingers along the fish. Feeling for bones. If you find any, pull them out using tweezers. Cut the flesh into 1" cubes. You will need 10 pieces per serving.
Step 2: Pick the parsley leaves from the stems. Chop it finely.
Step 3: Place a saucepan over medium heat, then pour in the oil and add the sofrito (see below). Cook for 1 minute. Pour in the stock (see below), bring to a boil, and add the lentils. Add the picada (see below) and simmer for 10 minutes. Season the salmon with salt and add to the pan. After 1 minute, turn the salmon in the pan, being careful not to break it up, then season to taste with more salt if needed. Sprinkle the chopped parsley into the pan and carefully stir in. Serve the stew in shallow bowls.
Step 1: Put the garlic into a tall jar or beaker, then process to a paste using a hand-held blender.
Step 2: Put a saucepan over medium heat and add the oil. Fry the garlic until browned.
Step 3: Meanwhile, process the onion in the blender. Add to the pan with the garlic. Lower the heat, add the herbs, then fry, stirring frequently, until the onion has browned. Add 4/5 of the tomatoes and cook for 30 minutes.
Step 4: Add the remaining tomato, cook for 30 more minutes, then season with salt and pepper.
Step 1: Put a large pot over medium heat, then add the olive oil. Add the crabs. Cook for 3-5 minutes.
Step 2: Add the fish. Pour in the water and bring to a simmer. Skim the foam from the surface. Simmer for 20 minutes, then strain through a fine-mesh sieve. Cool before putting into containers.
Step 1: Wrap the saffron threads in aluminum foil and toast lightly in a hot frying pan for a few seconds, being careful not to let them burn. Cool.
Step 2: Put the peeled garlic and the parsley leaves into a small bowl. Add the toasted saffron threads. Next, add the olive oil. Process with a hand-held blender to make a coarse paste. Add the toasted hazelnuts and continue to make an even, fine mixture.
See more recipes from Ferran Adrià.
Reprinted with permission from Ferran Adrià's The Family Meal (2011 Phaidon).