Suquet de Peix (Catalan Fish Stew)
Catalan seafood stew of rockfish and potato, bound with a picada of almond and garlic.
- Total
- 55 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- monkfish1 lb
- hake14 oz
- shrimp8
- potato4
- onion1
- tomato2
- garlic clove3
- almond1 oz
- slice of bread1
- parsley1 tbsp
- fish stock1 qt
- olive oil5 tbsp
- salt1 tsp
Method
- 1
Cut the monkfish and hake into pieces and salt them.
- 2
For the picada, fry the almonds, bread slice and 2 garlic cloves in the olive oil; crush them in a mortar with the parsley and a little fish stock.
- 3
In the same casserole, sauté the chopped onion 8 minutes and add the grated tomato for 8 more minutes.
- 4
Add the snapped potato and fish stock and cook 15 minutes.
- 5
Add the picada, monkfish and hake and cook 5 minutes. Add the shrimp the last 2 minutes and serve.
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