Suquet

Suquet

By
From
Catalonia
Serves
6-8
Photographer
Laura Edwards

I met Maruja and her husband Florian thanks to Josep Cuní, a great Catalan journalist I met in London, who was kind enough to show us around Begur, a small village on the Costa Brava – if you haven’t been, go!

Maruja reminds me a lot of my mum Isabel; a strong woman who, even after a really long day, still enjoys preparing food for her guests, always with fresh ingredients and with a mother’s love. Suquet simply means ‘fish stew’ in Catalan.

Ingredients

Quantity Ingredient
100ml olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
sea salt
freshly ground black pepper
1 litre fresh fish stock
600g new potatoes
600g mix of monkfish, turbot and bream in large pieces
plain flour, to dust

for the picada

Quantity Ingredient
100ml olive oil
2 garlic cloves, crushed
2 small onions, chopped
1 slice white sourdough or bread
2 squares dark chocolate, grated
20g blanched almonds
handful parsley

Method

  1. Heat 75 ml of the oil in a large pan, add the onion and gently fry for 15 minutes until soŒftened. Add the garlic, fry for a couple of minutes then add the tomatoes and plenty of seasoning. Simmer gently for 30–45 minutes until really thick but not dry.
  2. Meanwhile, make the picada. Heat a little of the oil in a pan and gently fry the garlic and onions until soŒ. Remove from the pan and set aside. Heat a little more oil and fry the bread until golden but not crunchy. Add to the onions and garlic with the rest of the ingredients and whiz in a blender or mash in a pestle and mortar, with enough of the oil to make a paste. Set aside.
  3. Add the stock to the reduced tomato mixture and bring to a simmer. Insert the tip of a sharp knife into the potatoes and twist to crack them open (instead of slicing). Add to the pan and cook for 15 minutes until starting to soŒften.
  4. While the potatoes are cooking, heat the remaining oil in a nonstick pan. Dust the fish in flour and fry for a minute or two until lightly golden on both sides. Set aside.
  5. Once the potatoes are nearly cooked, add the picada to the sauce and stir well. Nestle the fish into the pan and cook for a further 4–5 minutes until the sauce is thickened and the fish just cooked (when the fish is opaque and a knife inserted into it goes in easily). Serve with lots of crusty bread.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again