Catalan fish stew (Suquet de pescado)
Fish stew is a seafood dish made with sea bass and a few pieces of fish and seafood. Prepare this delicious Mediterranean recipe now.
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INGREDIENTS (for 6 people):
- ½ monkfish
- ½ hake
- 2 onions
- 4 garlic cloves
- 200 g tomato passata
- 1 tablespoon La Vera sweet paprika
- 4 large potatoes
- 100 ml white wine
- 1 L fish stock
- Oil
INGREDIENTES FOR THE "MAJADA" o "PICADA" CRUSHED SAUCE:
- Hazelnuts
- 2 garlics
- ½ teaspoon La Vera paprika
- Fresh parsley
- Saffron strands
- 1 tablespoon salt
- 1 chilli
STEP BY STEP METHOOD:
1. Heat the oil in the pan.
2. Dice the onion very finely and place it into the pan. Add a pinch of salt so the water is released more quickly.
3. Chop a few cloves of garlic and add them to the mixture. If you prefer, you can also add half a cayenne pepper.
4. Once the onion has browned, add the tablespoon of La Vera paprika and the tomato. Mix everything together thoroughly and when the tomato is cooked, add the white wine to deglaze the sauté mixture and so it doesn't stick to the pan.
5. While the sauté is cooking, prepare the ‘picada’ sauce. Add salt, two peeled garlic cloves, a tablespoon of paprika, a few leaves of parsley, some hazelnuts (previously roasted and peeled), strands of saffron and a little stock to a mortar. Stir all of the ingredients until they are well integrated and put them to one side.
6. Peel the potatoes and cut them into wedges, or fairly thick slices. Add them to the sauté mix so they permeate with its flavour and pour on the fish stock.
7. Cut the monkfish into large chunks and add salt.
8. Once the potatoes are boiled, add the fish to the stew along with the ‘picada’ sauce and leave it on the heat for between 6 and 8 minutes.
