CIM I TOMBA
This dish has its origins in Tossa De Mar, a small community in the Costa Brava Region of Spain. Fisherman who needed to stay at sea for several days would prepare this dish with the leftover pieces and parts of the fish from their catch. The name implies the technique used to make the stew (parts tossed together). We tried it there in a small traditional restaurants with beautiful views of the water after a day exploring this beautiful coastal town. Everything tastes better with a water view – but you can also enjoy it while dreaming of your own visit to Tossa De Mar.
4 slices of anglerfish, turbot, ray or cod (this is the order of preference of the fish you can use – or other available firm white fish)
1 Kg (2 lbs) potatoes
2 large onions
2 small ripe tomatoes (crushed)
1 green pepper (optional)
1/4 cup white wine
4 – 6 cups fish stock
3 Tbs Flour
4 Tbs Olive oil (plus 5 additional Tbs for cooking)
4 Garlic cloves
Salt to taste
A few strands of saffron (optional)
1/2 lb Shellfish such as Clams or Mussels and/or Shrimp in the shell (optional)
Mash garlic (use a mortar and pastel if available) and combine with the olive oil. Set aside to add to the dish minutes before serving.
Salt the fish, put the flour on a plate and roll the fish slices on it so that they are covered with a very thin film of flower.
Coat a heavy frying pan with olive oil over medium heat and cook both sides until they are lightly brown. Set aside.
Filter the olive oil and add to a deep-frying pan. Cut the onions in thin slices. When they start to become a little brown, add 1/4 cup of white wine, and simmer until the liquid evaporates. Then you can cut the green pepper in thin slices (optional) and add with the crusted tomatoes into the casserole.
While you cook it all together, cut the potatoes in thick slices or cubes and add them as well. Add enough fish stock to cover the ingredients and let it boil. Allow to boil for 10 minutes and add additional shellfish and or shrimp at this point (if desired).
When the potatoes are nearly cooked (after approximately 15 minutes of boiling), add the fish you had saved for later and let it boil 3 or 4 more minutes together. Add the saffron if desired
Then add the final touch of the “aioli” (olive oil and garlic) and mix with the rest of the ingredients, tossing the casserole a few times over another 3 – 5 minutes. Remove from the heat and let it rest for 5 more minutes away and it is ready to eat. Add salt to taste and serve with crusty bread.
Related Articles: Victoria Restaurant – Tossa De Mar
Thank you Anna Maria Colomé of the Tossa De Mar Board of Tourism, Helena Punsol from Tossa Tour Experience for sharing the recipe, and the Victoria Restaurant for introducing us to Tossa De Mar’s Fisherman’s Stew.
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