Receta de Suquet tradicional de pescado y marisco

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option while canned fish is more affordable.

shellfish

🥗Healthier: mushrooms

💰Cheaper: chicken

Mushrooms can mimic the texture of shellfish, while chicken is a cost-effective protein.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine adds flavor without alcohol, broth is a budget-friendly alternative.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric offers a similar color, while cumin is more affordable and adds depth.

Go to the market to buy the ingredients for the suquet.

Peel 5 cloves of garlic, 3 will be chopped or grated for the sofrito and 2 will be used whole for the picada.

Chop a good handful of parsley finely, setting aside part for the sofrito and part for the picada.

Grate the pulp of 1 ripe tomato, using only 1 tomato instead of 2.

Peel 2 potatoes and break them into medium or small pieces to release more starch into the broth for a thicker texture.

In a single pot, heat olive oil over low heat and start by browning the ingredients for the picada: first the garlic and almonds.

Once browned, transfer them to a mortar and toast a slice of bread in the pot.

Let the bread cool slightly, then mash the almonds and garlic in the mortar, adding the bread pieces and part of the chopped parsley along with a splash of white wine, mashing until it forms a paste.

Start the sofrito by adding the garlic and parsley to the pot over medium heat, then add the grated tomato before it colors.

Sauté for 10 to 15 minutes until the sofrito has a good color, then create a space in the center and add 1 teaspoon of sweet paprika, stirring for a few seconds to avoid burning.

Add the broken potatoes and the fish stock, cover, and let it boil over medium heat for 18 to 20 minutes until the potatoes soften.

Add a couple of tablespoons of the picada, stir well, and check the salt level.

Add the seafood and fish, using clams, skate wing, and pieces of monkfish, ensuring the fish is well submerged in the broth, cover, and cook for 4 minutes.

Add the shrimp and cook for an additional 2 minutes, then let it rest for 5 minutes before serving.

Uncover and admire the appearance and aroma of the dish before serving a generous plate with a bit of everything, well bathed in its own broth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens