Nancy Nachman from Scottsdale takes Second Place in 2015 MGM Resorts Recipe Showdown!

cooking challenge 1Nachman earned her way to the finals in Las Vegas after winning one of 16 regional cooking competitions held across the country and Canada from June through September.  Her grand prize was a 3 night stay at any MGM Resort including dinner for two every night at any MGM Resort restaurant.

Nancy’s award winning Spanish style fish stew recipe was inspired by her visit to the Mediterranean island of Majorca where many restaurants featured this dish.  After she returned to Arizona she worked on recreating this delectable recipe that put her in the winners’ circle.

Ingredients:

1-28 oz. can diced, peeled tomatoes

3 T. olive oil

1 large onion, diced

2 garlic cloves, minced and divided

1 bottle clam broth

4 oz. sliced Serrano ham, cut into thin strips

1/3 cup pitted green olives, chopped

1 ½ lbs. Talapia (or any white fish), cut into 2-inch chunks

Kosher salt

½ cup mayonnaise

½ t. smoked paprika

In a large Dutch oven heat 1 T. olive oil then add the onion and ham and sauté until they just begin to turn golden brown.  Add 1 clove of minced garlic, stirring frequently, until it softens into the diced onions and ham mixture, about 5 minutes.  Add the can of tomatoes and cook for 10 minutes.  Add clam broth and simmer for another 5 minutes.  Add the olives and stir mixture together, cooking for another 2 minutes.  Slip in the fish and make sure you cover the fish with the tomato mixture.  Cover and simmer for 25 minutes.  Now it’s ready to serve.

While the fish is cooking, take the 2nd minced clove of garlic and mash it to a paste with a pinch of salt.  Whisk in the mayonnaise and smoked paprika.

Ladle the stew into soup bowls and place about 1 T. of the mayonnaise on top of the stew in the center.  When ready to eat, stir the mayonnaise sauce into the stew, turning the red stew into a vibrant coral color.  Dip slices of baguette into the yummy stew.