Ingredients
1 tablespoon Spanish extra-virgin olive oil
1 clove garlic, crushed
1/2 rib celery stalk, roughly chopped
1/2 carrot, trimmed and roughly chopped
1/2 medium Spanish onion, peeled and roughly chopped
1 (3-pound) black sea bass, filleted, head and bones reserved
2 ripe plum tomatoes, halved lengthwise
2 tablespoons Spanish extra-virgin olive oil
2 russet potatoes, peeled and roughly chopped
Pinch of sugar (optional)
Pinch of saffron
1/4 teaspoon sweet pimenton (Spanish smoked paprika)
2 cloves garlic, peeled
Pinch of sea salt
2 tablespoons chopped fresh flat-leaf parsley
Sea salt
8 manilla clams, scrubbed
Allioli
Preparation
Prepare the stock: Heat olive oil in a large pot over medium-low heat. Add garlic, celery, carrot, and onion and cook, stirring, until golden brown, about 10 minutes. Add fish bones and head and enough water to cover. Bring to a simmer; reduce heat to a gentle simmer and let cook for 25 minutes, skimming the surface as necessary. Strain through a fine mesh strainer; discard solids and set aside.
Prepare the suquet: Place a grater over a bowl and rub the cut surface of the tomatoes over the grater until all the flesh is grated; discard skins. In a deep pot, heat olive oil over medium heat. Add potatoes and cook, stirring, for two minutes. Stir in grated tomato and sugar, if using; continue cooking 2 minutes more. Add saffron and pimenton and cook for one minute.
Add enough stock to just cover the potatoes. Increase heat to medium-high and bring to a boil, then reduce heat to low and simmer until potatoes are cooked through, about 10 minutes.
Prepare the picada: Using a mortar and pestle, mash garlic and salt together until a thick paste is formed. Add parsley and one piece of potato from the stew; mix until well combined. Set aside.
Season fish fillets with salt and cut each in half so you have four equal pieces; add to pot along with clams. Cook until clams begin to open, 4 to 5 minutes. Stir in picada and season with salt. Serve immediately with allioli, if desired.
