Suquet is a humble fisherman’s dish, traditionally prepared on a boat with few ingredients. On “Eva Longoria: Searching For Spain,” the acclaimed chef Ferran Adrià gives it an inventive twist.

Some of these trabocchi now hold restaurants serving brodetto di pesce, a piquant tomato-based seafood stew that is actually a meal in two parts: Devour the fish, then cook pasta in the remaining ...

Make the stew: In a wide saucepan, bring 1 quart strained broth to a low simmer. Add cherry tomatoes, white balsamic vinegar, shatta and skate. Cover and simmer gently 4 minutes.

1. Bring 2 cups of water to a boil. Add the salt, pepper, and paprika. Reduce the heat to a simmer. Then add the grits, ...