x garlic cloves finely chopped
x large onion, finely chopped
x peeled tomatoes, finely chopped
x medium potatoes, diced
x 420g can butter beans
x 280g can baby clams
For the picada
x slice of fried bread
x small handful of pine nuts
x large handful of chopped parsley
x tbsps Olive oil to blend
Fry the garlic cloves and the onion in olive oil for about 10 mins until softened. Add the tomatoes and cook right down (about 10 mins). Add the potatoes and fish stock to cover well and boil for 15 mins. Add the paprika and stir well.
While this is cooking, make the picada. Put all the ingredients in a mini blender and blend until you have a smooth paste. It's very important to keep going until your paste is very smooth or your finished dish will have a slightly unpleasant grainy texture.
Check that the potatoes are almost cooked, then add the picada, a teaspoon at a time. You will see the stew begin to thicken. Stir it all gently in. Then add the butter beans and baby clams. Stir through.
Make sure the heat is turned down so the mixture is only slightly simmering, not boiling too fiercely. Finally place the chunks of cod into the sauce and gently push down so the sauce covers them. Cover with a lid and cook for about 5 mins until the cod is done. Sprinkle with chopped parsley and serve.
You can put the whole pan on the table for people to help themselves.