The stew tastes better if it sits for several hours. Make the tomato-based sauce and simmer the potatoes, then cool and refrigerate for at least several hours and for up to 1 day before reheating and cooking the fish.
|2||tablespoons olive oil|
|2||teaspoons Spanish smoked paprika or sweet paprika|
|2||cups whole peeled tomatoes, crushed in a bowl|
|Salt and pepper, to taste|
|3||cups chicken stock|
|Handful fresh lemon thyme or regular thyme sprigs (chop half, leave half on the stems)|
|12||fingerling or other small yellow potatoes, thickly sliced|
|1½||pounds firm-fleshed white fish (cod, halibut, haddock, hake, sea bass), cut into 3-inch pieces|
|½||pound shrimp, peeled|
|1||tablespoon chopped fresh parsley|
1. In a large flameproof casserole over medium heat, heat the oil. Add the paprika and cook, stirring constantly, for 30 seconds. Add the tomatoes, salt, and pepper, and cook, stirring, for 3 minutes. Add the chicken stock, water, and thyme sprigs. Bring to a boil. Lower the heat, cover the pan, and simmer for 10 minutes.
2. Add the potatoes, cover, and simmer for 12 minutes or until almost cooked through.
3. Add the fish and spoon the sauce over it. Cover and cook for 8 minutes or until it is almost cooked through. Add the shrimp, spoon sauce over it, and cover the pan. Cook 2 minutes more or until the fish and shrimp are cooked through. Discard thyme sprigs. Ladle into large shallow bowls and sprinkle with chopped thyme and parsley.