Suquet
Suquet is a traditional fish stew very typical in Catalonia, the Balearic Islands and the Valencian Community. Its origin dates back to the time when fishermen used the remains of fish to create a stock of use, so this recipe, like the typical arroz a banda, originally it was something humble and simple.
Over time the suquet has become one of the most famous stews to be made with fish, also offering multiple variations, from the traditional fish suquet, or shellfish, to the prawn, halibut or squid suquet.
Do you want to learn how to make the best recipes for this stew? Well, you are in the right place! In easyrecipe.top we teach you step by step how to prepare the best suquets.
Fish suquet recipe
Ingredients for 4 people:
- 4 slices of hake
- two squid large or 4 small
- 10 scampi
- ¼ kilo of cockles
- two potatoes medium
- 2 teeth of Garlic
- 7 tablespoons tomato crushed
- 1 onion
- 1 sprig of parsley
- 3 tablespoons of extra virgin olive oil
- 2 fish stock tablets
- Salt
Preparation of the fish suquet
Follow this step by step to prepare the most traditional fish suquet. You’ll see how delicious it is!
- To prepare this traditional and delicious fish suquet, first peel, wash and dice the onion and garlic. Then wash the parsley, and chop it too.
- Put a pan on the fire with three tablespoons of extra virgin olive oil. When it’s hot, add the onion. Stir and add a pinch of salt on top, so that it releases its own juices and helps it cook.
- Once the onion begins to brown, add the garlic and parsley. Stir for a few minutes while everything is sautéed, and then add the crushed tomato. Let it reduce until the tomato is cold. Turn off the heat and reserve.
- Now is the time to dilute the two fish stock tablets in one liter of hot water. Add half a liter of this broth to a medium-large pot.
- Peel the potatoes, wash them and cut them into 1 cm slices. approximately, and bring them to a boil in the pot with the fish stock. Add a pinch of salt, and cook the potatoes until tender.
- Cooking can take about 20-25 minutes. While they cook, you will see that they may need broth, so add it from the broth you reserved before.
- Keep in mind that it cannot be very soupy either, since in the end it should be more like a sauce.
- Now you must add the hake slices and then the squid, which you will have cleaned thoroughly and cut into slices. If you find that the broth does not cover the fish and squid, put a lid on the pot and it will cook much faster.
- Leave the pot over low heat for about 5 minutes, and add the crawfish and cockles. You must be aware and stir from time to time. When the cockles open, your exquisite fish suquet is ready.
- So don’t wait any longer, run to enjoy its exquisite flavor! Take advantage!
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