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Catalan Fish Stew
(Suquet de Peix)

What's the big idea?

This is a popular Catalan dish, which can be made using almost any combination of fish and seafood. I like to serve it in bowls with big chunks of fresh crusty bread.

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Shopping List

Here's the list of what you need:

  • 8oz sea bass
  • 8oz monkfish
  • 8oz prawns
  • 8oz mussels *
  • 6 tablespoons olive oil
  • 6 cherry tomatoes, halved
  • 1 onion, thinly sliced
  • 4 cloves garlic, crushed
  • 1 slice of day-old bread
  • 2 tablespoons paprika
  • 1 fish stock cube
  • 2 tablespoons chopped fresh parsley
  • Salt & freshly ground black pepper
* I cooked this recipe on 30th March 2010 for the Arsenal vs Barcelona match, but wasn't able to buy any fresh mussels. So I substituted a couple of tins of smoked mussels, which made the recipe much simpler, and absolutely delicious!

What To Do

  • Heat 2 tablespoons of oil in a frying pan. Fry the bread and set aside
  • Wash the fish and seafood and season well with salt and pepper
  • Steam the mussels until they open. Set aside, reserving the water
  • Heat 2 more tablespoons of oil in the frying pan and fry the fish and seafood (except the mussels) for 5 minutes
  • Mash together the garlic, fried bread, parpika and tomatoes to form a paste
  • In a deep frying pan or wok, heat 2 more tablespoons of oil and fry this paste with the onion
  • Add the fish stock cube and 250ml of the leftover water from steaming the mussels
  • Bring to the boil, reduce the heat and add the fish and all the seafood (including the mussels)
  • Add the parsley and simmer for 20-25 minutes, adding more water if necessary

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