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. The cuisine developed with few ...

By ALBERT STUMM In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets ...

By ALBERT STUMM In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets ...

Season the fish steaks and reserved heads and tails (if using whole fish) with salt and pepper and add to the pan. Pour over the remaining stock. Bring to a simmer over medium heat and simmer ...

In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca. Every Wednesday, vendors fill the surrounding streets with produce from… ...

In the shadow of an imposing stone bell tower, market stalls fan out by the dozens from the central plaza of Sineu, Mallorca.

The scene plays out much like it has every week since at least the early 1200s. Designated a royal market in 1304, it’s the only remaining market in Spain’s Balearic Islands allowed to sell ...

Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish Mediterranean island. Interspersed among the plump tomatoes, leafy chard and bright ...

Ingredients: 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 2 medium yellow ...