Directions for Fish Fumet
Place the fish carcass in between two sheets of parchment paper. Using the back of a hefty chefs knife, smash the carcass a bit in order to help release some of the collagen from the bones. Transfer the carcass to a medium sauce pot and cover with water. Do not add too much water or it will dilute your broth.
Add all of the remaining ingredients, bring to a boil but cut the heat off quickly. You do not want this at a sustained rolling boil as it will make your fumet cloudy. Be sure to skim the fumet periodically to remove any scum.
Simmer for one hour. Strain through a fine mesh sieve. Cool the fumet before transferring the fumet to heatproof containers. Label before placing in the fridge.
Directions for Sofrito
In a sauté pan, heat the olive oil. Next, sauté the vegetables with a pinch of kosher salt until they are translucent, about five to eight minutes. Then, add the crushed red pepper flakes and cook in the vegetable mixture to release some of the oils.
Next, add the tomatoes and saffron bloomed in ice. Continue to cook the sofrito until it’s dry and starts to become oily, approximately ten more minutes. Remove from the heat to allow to cool. Transfer to heatproof containers and label before placing in the fridge.
Directions for Garlic Aioli
Using a traditional mortar and pestle, smash the garlic cloves with the salt until a rough paste is formed. Mix the egg yolks with the garlic paste until well combined. It should turn a pale yellow color.
Place the mortar on a damp kitchen towel. Then, slowly drizzle one cup of olive oil while blending with the pestle. The aioli should be the consistency of thin mayonnaise. Finish the aioli with a squeeze of lemon juice.
Directions for Stew
Bring a small sauce pot of water to a rolling boil with salt. Cook the couscous for six minutes. Strain the couscous and transfer to a sheet tray to allow to cool completely. Set aside.
In a high-walled sauté pan, heat two tablespoons of olive oil over medium high heat. Warm up six tablespoons of the sofrito for one to two minutes before adding the tomato puree. Then, deglaze the entire vegetable mixture with three cups of fish fumet.
Once the soup is simmering, gently place your clams and fish chunks into the pan. Cover and allow to cook for two minutes. Remove the lid and add in your par cooked couscous. Cover one more time and cook for another minute. Discard any clams that did not open during the cooking - they were dead before they went in.
Plate the stew with a scoop of garlic aioli and a few sprigs of parsley. Enjoy!
