Suquet de cabracho guisado con patatas / Receta marinera de pescado

rockfish

🥗Healthier: cod

💰Cheaper: tilapia

Cod is a leaner option while tilapia is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is typically less expensive.

saffron

💰Cheaper: turmeric

Turmeric can provide color, though it lacks saffron's unique flavor.

fish stock

💰Cheaper: vegetable stock

Vegetable stock can be a lighter alternative.

Clean the cabracho by removing the scales, separating the head, and cutting the heads in half. Reserve the bones for the fumet.

Soak the bones in seawater and ice for 30 minutes.

Cut the cabracho fillets into pieces about 4 centimeters and reserve.

Chop the onion into pieces about 2 centimeters and set aside.

Grate the tomato and reserve.

In a saucepan, add plenty of olive oil and the chopped onion, then turn on the heat and sauté until golden.

Add the grated tomato and cook for a few more minutes.

Incorporate the sweet paprika and stir for a couple of turns before adding the fish bones.

Add the seawater and mineral water to the saucepan and let it boil for 15 minutes.

Peel the potatoes and crush them instead of cutting them to release the starch.

Cut the green pepper into rounds and reserve.

In another saucepan, add olive oil, the 5 cloves of garlic, and the grated tomato, cooking for a couple of minutes before removing some of the oil.

Add the crushed potatoes to the saucepan and cook for a few minutes before adding the green pepper.

Once the green pepper is slightly cooked, add the fumet to the saucepan.

Toast the saffron a little before adding it when the potatoes are almost done.

Add the fish heads and pieces of cabracho to the saucepan, cooking for a quick 10 minutes.

Five minutes before finishing, take a couple of potatoes and some sauce, blend them, and add the mixture back into the saucepan.

Wait 5 minutes and the dish is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens