Suquet De Pescado – Catalan Seafood Stew
 
 
Recipe type: Soup
Cuisine: Spanish
Serves: 6
Ingredients
  • 1 kg fish (sea scorpion, monkfish, dorado...)
  • 8 shrimps
  • 3 ripe tomatoes
  • 1 onion
  • 500 ml of fish stock or water
  • 500 g potato
  • For the sauce:
  • 500 g roasted almond
  • 2 slices of bread
  • 2 garlic cloves
  • 1 tsp saffron
  • Salt
  • Pepper
  • Parsley
  • Olive oil
Instructions
  1. Warm up the olive oil an a big saucepan at a medium heat.
  2. Add the garlic and roast until golden brown.
  3. Put the garlic in a mortar, add almond and parlsey, and pound to smooth paste.
  4. Add finely chopped onion to the oil used for the paste.
  5. When the onion becomes golden brown and soft, add peeled and thinly sliced tomatoes and saffron. Roast for 3-4 minutes.
  6. Add fish stock or water and cook for 10 minutes, keep stirring.
  7. Add potato, peeled and chopped in 0,5x0,5 dices.
  8. When potato is half-cooked, add cut fish.
  9. When dish is almost ready, add shrimps.
  10. Put the ready dish in a bowl and add garlic paste.
  11. Add salt and pepper to taste.
Recipe by Food'n'chef at https://old.foodnchef.com/17-kulinarnyx-priklyuchenij-barselony/