Catalan Fish Stew with Pimentón Mayonnaise

Ingredients

• 1 cup bottled clam broth 
• 2  garlic cloves minced
• 0.3 cup olives green pitted chopped
• 1.5 pound halibut fillet cut into 2-inch chunks
• 40 servings kosher salt 
• 0.5 cup mayonnaise 
• 3 tablespoons olive oil extra-virgin
• 1 large onion thinly sliced
• 0.5 teaspoon pimenton de la vera smoked sweet spanish
• 1.5 pounds plum tomatoes halved
• 4 ounces serrano ham sliced cut into thin strips

Equipment

• bowl
• frying pan
• whisk
• box grater

Directions

1. Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
2. In a large, deep skillet, heat 1 tablespoon of the olive oil.
3. Add the onion and half of the garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes.
4. Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes.
5. Add the clam broth and boil until it is reduced by half, about 5 minutes.
6. Add the serrano, olives and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
7. Meanwhile, in a small bowl, using the back of a spoon, mash the remaining garlic to a paste with a pinch of salt.
8. Whisk in the mayonnaise, pimentn and the remaining 2 tablespoons of olive oil.
9. Serve the fish stew in shallow bowls with a dollop of the pimentn mayonnaise.