Catalan Fish Stew
What's the big idea?
(Suquet de Peix)
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.
Our Rating (1 - 5):
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
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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