Humble fish stew showcases the underappreciated cuisine of Spain’s Balearic islands The islands differ from the rest of the region because they were so isolated.

Designated a royal market in 1304, it’s the only remaining market in Spain’s Balearic Islands allowed to sell live rabbits, poultry and farm animals. Naturally, ...

1/4 cup dry white wine. 8 cups fish stock. 1 teaspoon sweet paprika. Small pinch of saffron threads, crumbled. Very thin slices of day-old country-style bread, cut into 2.5-cm/1-inch-wide strips ...

One 3- to 4-pound whole fish, such as scorpion fish, bream, sea bass or red snapper, or another firm-fleshed variety. Or 1 1/2 pound filets. 3 tablespoons olive oil ...

Heat the oil in a Dutch oven over medium. Add the onions and cook until soft, 8–10 minutes. Stir in the garlic and then add the tomatoes. Cook until pulpy and deeper red, about 10 minutes ...