Suquet de Peix | Catalan Fish and Almond Stew
(0)
40 min
Under an hour
Sezamo
Suquet de Peix este o tocană tradițională emblematică din Catalonia: bucăți fragede de pește alb și cartofi fragezi scăldați într-un sos bogat de roșii și vin alb, îngroșat spectaculos la final cu o 'picada' catalană din migdale rumenite, usturoi aromat și pătrunjel verde.
Preparation method
Preparing ingredients and fish
Peel the potatoes and cut them into thick round slices of about 0.5 cm. Slice the garlic cloves thinly, and coarsely chop the almonds. Pat the fish fillet pieces dry with a paper towel, cut them into generous pieces, and season them with sea salt and ground black pepper on both sides.
Cooking the potatoes and stew base
Heat 2 tablespoons of extra virgin olive oil in a deep skillet or Dutch oven over medium heat. Add half of the sliced garlic and sauté for 1 minute, until fragrant. Add the potato slices and sweet paprika, stirring gently for 1-2 minutes to infuse with flavors.
Pour in the dry white wine and let it simmer for 2 minutes until the alcohol evaporates. Add the sieved tomatoes and warm vegetable stock. Cover with a lid, reduce the heat to low, and simmer for 15 minutes, until the potatoes are almost tender.
Chef's tip
The almond picada is the Catalan culinary secret that gives a silky texture and an unmistakable flavor to the sauce, without using flour or starch.
Do not stir vigorously with a spoon after adding the fish; gently swirl the pot in a circular motion to keep the fish pieces intact and juicy.
27 min
Under an hour
