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Recipe of grouper suquet

Grouper suquet recipe

🕒 60m 👤 4

What do you think if we prepare a delicious grouper suquet? A lifelong dish that continues to be enjoyed by practically everyone. You want to know why? Then follow the steps that we propose below in Easyrecipe.top, and you can check it out for yourself. This suquet is a real treat!

Nothing better than some exquisite clams a la marinara with paprika to accompany this suquet. And if you also dare with a dessert, you can choose to prepare some delicious homemade custard with walnuts, you fancy?

And now, we finally move on to see how this tasty grouper suquet is prepared. Let’s go there!

Ingredients

To make the picada:

  • 60 gr. from almonds
  • 2 cloves of garlic
  • 1 branch of fresh parsley

To make the stock:

  • 1 kg. rock fish (to make the broth)
  • 1 carrot
  • 1 onion
  • 1 branch of celery
  • 1 branch of parsley
  • 1 bay leaf
  • Salt (optional)

Preparation of the grouper suquet

  1. When making the grouper suquet, the first thing is to prepare the broth or stock. If you can do it the day before, so that it rests a whole night in the fridge, much better.
  2. Well, to do this, remove the eyes and gills from the rockfish, keep the heads and spines and wash them very well.
  3. Heat a couple of liters of water in a pot over medium heat. When it comes to a boil, carefully add the washed, peeled and cut fish and vegetables. Also add the washed parsley and celery, and the bay leaf.
  4. In principle, do not add salt, because the fish can give the broth the necessary salty point. Later you can see if it is better to salt the stock a little.
  5. Lower the heat to a minimum, and let these ingredients cook for approximately 15-20 minutes. Then strain the broth, check the salty point and if you find it a bit bland, add a pinch of salt.
  6. Now we are going to prepare the suquet. To do this, wash the grouper well, and cut it into slices. Reserve it while you make the sauce.
  7. Put a base of extra virgin olive oil in a pan, and while it is heating, peel and cut the onion very finely. Also peel the garlic, and cut them also very small. Rinse the tomato, and chop it too.
  8. Once the oil is very hot, add these vegetables to the pan, with a pinch of salt. Sauté them for a few minutes, until they start to poach. When the sauce begins to dry, pour a little of the fish stock.
  9. While these vegetables are being cooked, peel, wash and cut the potatoes into small squares. Add them to the pan when you see that the vegetables have poached a little. Cover the ingredients with the fish broth, and check the salt level, to rectify if necessary.
  10. In a mortar, prepare the minced garlic, almonds and parsley. When the potatoes seem to have about 10 minutes left to be done, add the grouper to the pan and chop it.
  11. And ready! Now you can turn off the fire, set aside and serve your exquisite grouper suquet. Don’t let it get cold! We hope you liked this recipe, good luck!

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