José Andrés's Red Snapper Stew

washingtonpost.com

Bob L

measuring cup Servings: 4 to 6

subheading: For the picada:

¼ cup blanched almonds

1 tablespoon extra-virgin olive oil

3 slices (½-inch-thick) baguette, preferably stale

2 medium cloves garlic

subheading: For the stew:

4 medium plum tomatoes (1 pound total), halved

2 tablespoons extra-virgin olive oil

2 medium cloves garlic, minced or finely grated

2 ½ cups fish broth

1 ½ cups dry white wine, such as albariño

1 pound waxy potatoes, such as Red Bliss, cut into 1-inch cubes

1 teaspoon pimentón (smoked paprika)

Fine salt

2 pounds red snapper fillets, skinned, cut into 1-inch chunks

Fresh or toasted slices of baguette, for serving

Directions at washingtonpost.com

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