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Entrantes - Chef Caprabo con Nacho Arregui: Suquet de rape y langostinos

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Video-Specific Recipe

Suquet de Rape y Langostinos

Cultural Context

Originating from the coastal regions of Catalonia, Suquet de Rape y Langostinos is a traditional fish stew that highlights the region's rich seafood heritage. This dish is often enjoyed during family gatherings and festive occasions, showcasing the Mediterranean's fresh ingredients. Today, variations can be found across Spain and beyond, with many chefs putting their unique spin on this classic recipe.

SpanishESCataloniamain
45 min
medium
4 servings
Servings4
1 lb hake
1 lb prawns
1/4 cup olive oil
1 medium onion
3 cloves garlic
1 tablespoon sweet paprika
1 cup tomato sofrito
2 cups diced potatoes
1 teaspoon salt
2 tablespoons butter
1/4 cup cream
2 slices toasted bread
1/4 cup hazelnuts
1/4 cup almonds
2 tablespoons chives
2 cups fish stock

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

prawns

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp can be a lower-calorie option, while fish can reduce costs.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and health benefits at a lower price.

1

Heat olive oil in a saucepan.

2

Chop garlic and add it to the hot oil.

3

Add chopped onion and a pinch of salt; stir and cook for about 30-40 minutes until caramelized and brown.

4

Add sweet paprika carefully to avoid burning, then add the tomato sofrito in moderation.

5

Cook for about 3 minutes to amalgamate the flavors, then lower the heat.

6

Add fish stock to dilute the sauce and bring to a boil.

7

Blend the sauce until thickened, then return it to the heat to regain color.

8

Peel a potato and place it in water to lose starch, then boil it with a couple of teaspoons of salt until tender.

9

Mash the hot potato with butter and cream to make a smooth puree.

10

Prepare the crunchy topping by mixing toasted bread, hazelnuts, almonds, and chopped chives.

11

Season the hake fillets with salt and cook in a skillet with olive oil until nearly done.

12

Cook the prawns in the same skillet as the hake.

13

Plate the creamy potato puree, place the hake on top, pour the sauce over, add the prawns, and sprinkle with the crunchy topping.

Cooking Techniques

sautéingbraising

Equipment Needed

large potwooden spoonknifecutting board

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

pescatarian

Allergens

fishshellfish

Also Known As

Rape con LangostinosSuquet de Pescado
Local Name: Suquet de Rape y Langostinos

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