Catalan seafood stew (Suquet de pescados)

Gourmet~Traveller

Cuisine: Spanish

Serves: 6

Type: Seafood

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Catalan seafood stew (Suquet de pescados)

By Andy Harris

Ingredients

1 large ripe tomato
50 ml olive oil
3 cloves garlic, peeled and sliced
10 blanched almonds
2 tbsp finely chopped flat-leaf parsley
1 onion, peeled and chopped
2 fresh bay leaves
1 tsp saffron threads
1 litre fish stock, warmed in a saucepan
60 ml Cava or sparkling wine
1 kg monkfish fillets, cut into thick cubes
400 g squid, cleaned and cut into rings
500 g mussels, washed and debearded
12 medium-sized prawns, peeled and deveined, with tails left on

Preparation method

Serves 6

Grate the tomato into a bowl with a box grater, discarding the skin.

Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until golden. Transfer garlic to a mortar and pestle, add almonds and parsley and pound to a coarse paste, set aside. Add onion and bay leaves to saucepan and sauté over medium heat for 5 minutes until softened.

Add tomato and saffron, stir well and cook for 1-2 minutes, add the fish stock and wine and cook for 10 minutes over low heat.

Add the seafood and cook for 10-12 minutes or until all the seafood is cooked. Season generously with sea salt and freshly ground black pepper then transfer the stew into bowls and top each with a dollop of the pounded garlic, parsley and almond mixture.

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