Fish and seafood suquet. fish suquet

For 6 € 10 /pers. 266 kcal/100g

How to make suquet de peix or fish and seafood suquet. Suquet de peix is ​​an authentic delight, a Catalan dish based on fish and seafood that invites you to dip bread until you finish it. Preparing it is not very difficult, the only secret is to use good quality ingredients and a homemade or purchased broth, but good enough to end up licking our fingers.

A seafood stew of humble origin, which the fishermen prepared with the fish they had brought in the boats. The recipe varied depending on the most abundant fish of the day or the one that had been most difficult to sell at the markets. Over time it became popular throughout the Levantine coast, reaching the menus of the most select restaurants, so much so that one of the recipes with the most visits at Christmas is this monkfish suquet , with a quality fish.

It is not an inexpensive dish, but it is perfect for special days and celebrations. Furthermore, we can always make the recipe cheaper by making some changes, such as using hake instead of monkfish or shrimp to replace the crayfish. In any case, it is a dish that looks great and looks great.

Preparation of the base of our fish suquet

1. One hour before starting we put the clams in a container with water and salt so that they release the sand.
2. To start with the suquet, we first prepare the ingredients. We wash and peel the potatoes but do not cut them. We cut the onion into small pieces.
3. Chop the garlic with the parsley (without the stems). We cut each piece of monkfish into 2-3 pieces (depending on the size). If the squid are small, we leave them whole, if they are large we can chop them or cut them into rings.
4. We pour plenty of oil into a casserole or paella. When the oil is hot, add the onion and sauté for a few minutes until it begins to become transparent. We are stirring so that it does not burn.
5. Add the garlic and parsley and brown for 3-4 minutes. When the garlic is golden, open a hole in the center of the casserole, moving the sauce to the sides with the spatula.
6. Lightly flour the monkfish and fry it for approximately one minute on each side. We take it out again and reserve for later. We add the tomato and salt to taste to the sauce, taking into account that fish broths tend to be salty.
7. Sauté for about 10 minutes until the tomato reduces. Crush the potatoes into medium-sized pieces over the sauce (if we make them small they will fall apart when the broth boils). We stir for 2-3 minutes so that they soak up the sauce well.

Cooking the suquet and final presentation

1. We add the fish and seafood broth . We let it boil for about 20 minutes until the potatoes are almost done (we can check it by piercing it with a knife). When the potatoes are almost done, add the shrimp, distributing them throughout the casserole and the squid. We cook for about 3 minutes.
2. We drain the clams that we had left in salt water. We run them through the tap water to remove any loosened sand and drain them well again. We add the clams to the casserole evenly.
3. We also add the monkfish, which has to be submerged (or practically submerged) by the broth. If it is not covered, we turn it a few times so that it cooks on both sides. And we also put the crayfish on top of the casserole, half submerged in the broth.
4. Cook for about 10 more minutes until the clams open. We serve hot.

You can see all the step-by-step photos of the fish and seafood suquet recipe   in this album. Don’t miss any details and it will turn out perfect.

Tips for a perfect fish suquet

• The ideal is to use fresh ingredients of the best quality possible, but we can also buy frozen products and leave them overnight in the refrigerator so that they freeze without rushing.
• Although the potatoes can be added to the broth in slices, if we crush them we will make them release starch into the broth, thus making it thicker and more consistent. A very old technique that works very well to wait for stews without having to add extra starch.
• It is a good idea to have reserve broth in case the potatoes absorb more than necessary and we have to add extra broth so that it is not dry.
• And you can change the monkfish for some other white fish like hake. The conger eel is also great, a suquet that I loved in a restaurant in Tarragona, delicious.